Couscous Stuffed Mushroom Caps Food

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

COUSCOUS-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minute. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels. , In a large saucepan, bring broth to a boil. Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently. , Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.

COUSCOUS-STUFFED MUSHROOM CAPS

Steps:

• Preheat the oven to 350 Fahrenheit.
• Spread the walnuts on a baking sheet and roast them for 5 minutes, just until they turn slightly more brown (this can also be done in a small skillet on top of the stove. Stir them constantly so they don't burn).
• Set a large saute pan containing the oil over low heat for less than a minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so the cooking liquid falls back into the pan (reserve the liquid), then place the drained mushrooms, cavity-side-up, in a baking dish.
• Bring the stock or water to a boil in a separate pot, pour in the couscous, reduce the heat, and simmer covered for two minutes. Remove from heat and let it stand, covered, for 10 minutes, until all the liquid is absorbed. Dump the couscous into the skillet with the reserved mushroom liquid and cook over low heat until all the liquid is absorbed.
• Lightly season the mushroom caps with salt and pepper. Mix the remaining ingredients, including the nuts, into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top.

ESCARGOT STUFFED MUSHROOM CAPS

Steps:

• Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
• Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
• Arrange the mushroom caps tightly together,hollow side up on the foil.
• Stuff each cap with the escargot. Some caps will be able to hold more than one.
• Cover everything with the shredded cheese.
• Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
• Enjoy! Think about the subtleties in the taste when you try your first ones.

CHEESY STUFFED MUSHROOM CAPS

Steps:

• Heat oven to 350 degrees F.
• Mix cream cheese, garlic, and Worcestershire by hand thoroughly. (I use a few dashes of each type of Worcestershire when I make it, so extra original flavor may be used instead - kraez).
• Finely chop mushroom stems and add to mix.
• (This is optional, but if you have time will keep mushrooms drier: Instead of washing, peel the outer layer from each cap and throw away).
• Fill each cap with mixture, sprinkle with Cheddar, and bake 15-20 minutes until cheese is completely melted.

STUFFED MUSHROOM CAPS

Steps:

• Preheat oven to 400° degrees F.
• Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
• In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl.
• Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
• Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.

SEAFOOD STUFFED MUSHROOM CAPS

Steps:

• Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
• Puree rest of ingredients in food processor till well blended.
• Pipe the mixture into caps.
• Heat in the oven till done.
• About 15 minutes at 350.
• Sprinkle with parmessan and parsley if desired.

STUFFED MUSHROOM CAPS

Steps:

• Preheat oven to a hot 220C degrees.
• Line a 13x11 oven tray with foil; grease the foil.
• Remove mushroom stalks from the caps; chop finely.
• Arrange caps on tray.
• Heat oil in frying pan, add bacon.
• Cook over medium heat for 3 minutes, stirring occasionally.
• Add chopped mushroom stems.
• Cook over high heat for 2 minutes.
• Remove pan from heat.
• Transfer the mixture to a medium bowl.
• Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
• Divide bacon and mushroom mix evenly into 10 portions.
• Press mix into each cap.
• Bake for 12 minutes or until lightly golden.

GRILLED COUSCOUS-STUFFED MUSHROOMS

Steps:

• Heat grill to medium heat.
• Remove stems from mushrooms; chop stems. Brush both sides of mushroom caps evenly with 1/4 cup dressing.
• Heat remaining dressing in medium skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in chicken broth; bring to boil. Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min. Fluff with fork.
• Grill mushrooms, top sides up, 5 min; turn. Top with couscous mixture; grill 5 min. until mushrooms are tender and filling is heated though.