Recipes
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Couscous-Stuffed Mushrooms

By John Bäck
Published: December 16, 2011
couscous-stuffed-mushrooms001
Photo by John Bäck
These make a quick, healthy appetizer for any party at the cabin. Makes 25–30 mushrooms.

INGREDIENTS
1 box prepared garlic and olive oil couscous mix
½ cup prepared shoe-peg corn
3 vidalia onions, diced small and caramelized
½ cup red bell pepper, minced
½ tablespoon jalapeno, minced
4 packages mushrooms
3 tablespoons olive oil
Salt
Pepper

INSTRUCTIONS
Preheat oven to 375ºF. Mix couscous, corn, onions, red bell pepper, and jalapeno; set aside.

Wash all mushrooms, remove stems and pat dry. Place mushrooms in a large zip-top plastic bag. Add olive oil, then salt and pepper to taste. Close the bag and mix these into the mushrooms. Place mushrooms on a lightly greased 9x12-inch cookie sheet, and bake 12 minutes. Remove from oven.

Stuff mushrooms with couscous mixture, and bake again for 12 minutes.
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