Couscous Stuffed Mushrooms

mushrooms stuffed with couscous

mushrooms stuffed with couscous

Couscous Stuffed Mushrooms

 I am going to give you the recipe for the couscous, here.    You can serve this all by itself as a side and vary it up by adding tomatoes, different cheeses, and different spices.  In my picture, I am using a spinach couscous and a tomato couscous.  It makes a pretty presentation but I honestly can not tell the difference in flavor and it isn’t common in most grocery stores.  I bought mine from a middle eastern grocery store.  If you come across it, great…  but the plain couscous work just fine as well!

Ingredients List:

2 cups chicken stock

1 cup of couscous

1/2 cup green onions, chopped

1/2 cup mixed peppers, chopped (I used hot and mild)

1/4 cup chopped fresh parsley

Juice of a lemon

1/2 tsp kosher salt

pinch coarse ground black pepper

pinch of red pepper flakes


Bring the chicken stock to a slow boil in a small/medium pot with a tight fitting lid.  Don’t cover it at this point, the lid is used after the couscous has been added.  Stir in the couscous.  Cover and remove from heat.  Let stand,covered, for 15 minutes.  Fluff it with a fork and let it cool for about 20 minutes before adding the other ingredients.  Add in the remaining ingredients and mix well.  Set aside until ready to use.

*NOTE:  The recipe above makes more than what you will actually used for the stuffed mushrooms.  I like to have some extra for lunches and a left over side when I am short on time later in the week.  If you don’t want left overs, you may want to cut the recipe in half.

For the mushrooms:

Preheat the oven to 425 degrees

Ingredients List:

6 Portabella mushroom caps.  I used the stuffer size which are a good medium size and good for stuffing.

Olive oil spray

kosher salt

Coarse ground black pepper

garlic powder

1/2 cup grated manchego cheese

Use a spoon and scrape out the centers of the mushroom caps.  Place them, top sides down,  on a baking sheet lined with aluminum foil (this just makes your clean up easier).   Spray the insides and edges  with olive oil spray.  Sprinkle into the centers, the salt, pepper and garlic powder.  Place into the preheated oven for 13 – 15 minutes.  Take them out of the oven and stuff them with 1 – 2 TBS of the couscous.  I like to really pack it down into the mushroom.  Drizzle with olive oil and top with the grated cheese.  Return to the oven and cook 3-5 minutes until heated thoroughly and cheese has melted.


Serve and Enjoy!!!


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