8.22.2014

Couscous Stuffed Mushrooms

     Monday was one of those days where nothing went quite as planned. It was a typical Monday. I overslept, my low fuel light came on, and by the end of a very long day I realized that one of my socks had a hole the size of Texas in it. Chris and I had planned to go for a run after work, cook a quick and easy dinner, and then unwind for the evening. 
     But, shortly after we got home it started raining. And I'm not talking a pleasant little sun shower either. We had to put off our run for another day, which instantly opened up an extra 30 minutes in our evening schedule. So, we decided to make something a little more involved for dinner. Why not, right?  
     On the menu: breaded tilapia and stuffed mushrooms. Yes. Whenever I see the word "stuffed" on a menu I get excited, because let's be honest, stuffing usually implies two things: cheese and carbs. BRING IT ON. I love stuffing vegetables, because at least then I can consider it a balanced meal. Stuffed peppers are amazing, but nothing beats a stuffed mushroom. Or 5 or 6. Let's be real, people. 

What You'll Need:
*Serves: 4
1 Large Package of Crimini Mushrooms, Whole
3 Teaspoons Mayonnaise
6-7 Green Onions
1/2 Cup Uncooked Couscous
1 Teaspoon Dried Basil
1/2 Cup Shredded Parmesan + Extra for Topping
Paprika
1 Cup Chicken Broth

Recipe: 
1. Preheat your oven to 375 Fahrenheit. 
2. Wash your mushrooms thoroughly. 


3. Remove the stems, and set aside. 




4. Place mushrooms caps face up on a foil lined baking sheet. 
5. Finely chop mushroom stems and green onions. 



6. Coat a medium frying pan with cooking spray. 
7. Add onions and mushroom stems to pan and cook until slightly tender over medium heat. 




8. Add 1/2 cup chicken broth to pan and cook until broth evaporates, approximately 10 minutes. 
9. Meanwhile, in a small sauce pan, boil 1/2 cup chicken broth. 
10. Add 1/2 cup plain, uncooked couscous to pan and cover. Remove from heat. 



11. In a medium bowl, combine mayonnaise, parmesan cheese and basil. 



12. Add onion and mushroom mixture and couscous to bowl, and stir to combine. 




13. Stuff your mushrooms. Don't be afraid to overload those bad boys. You'll be glad you did. 
14. Top with paprika and extra parmesan cheese. 



15. Bake for 15 minutes.



     Now grub your little heart out. These work great as a dinner side, but would make for an awesome little appetizer too. If you have leftover couscous mixture, don't toss it. It makes for a tasty snack! 

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