Couscous-stuffed Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Couscous,
1 tbsp: Red bell pepper,
1/2 tsp: Salt,
Finely diced,
16 large: Mushrooms,
Fresh ground pepper,
1/4 cup: Pesto sauce,
1/3 cup: Grated Parmesan cheese,
Directions:
1. Preheat oven to 400 F. In a small saucepan, bring 1/2 cup water
to a boil over high heat. Stir in the couscous and salt, remove from
the heat, cover and set aside for at least 5 min.
2. Remove stems from the mushrooms; reserve stems for another use.
Brush caps all over with 2 tbs pesto.
3. Fluff couscous with a fork and stir in remaining pesto and the red
pepper. Season to taste with salt and pepper. Stuff each mushroom
with 1 heaping tbs of couscous. Sprinkle the grated Parmesan cheese
on top.
4. Bake the mushrooms for 8-10 min, until hot.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 2
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
to a boil over high heat. Stir in the couscous and salt, remove from
the heat, cover and set aside for at least 5 min.
2. Remove stems from the mushrooms; reserve stems for another use.
Brush caps all over with 2 tbs pesto.
3. Fluff couscous with a fork and stir in remaining pesto and the red
pepper. Season to taste with salt and pepper. Stuff each mushroom
with 1 heaping tbs of couscous. Sprinkle the grated Parmesan cheese
on top.
4. Bake the mushrooms for 8-10 min, until hot.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 2
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Appetizers