Appetizers:

Couscous Stuffed Mushrooms

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Ingredients

18 medium fresh button mushrooms
1 tablespoon olive oil
3 green onions, chopped (tops too)
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons soy sauce

Filling:
1/2 cup chicken broth
1/4 cup uncooked couscous
2 tablespoons fresh chopped basil
1/4 cup grated Romano cheese
1/3 cup fresh minced parsley
1 egg white, slightly beaten
2 tablespoons toasted pecans
Salt and pepper

Instructions

Remove mushrooms stems; set caps aside. Saute onions and garlic in oil 1 minute; stir in chicken broth and soy sauce. Add mushroom caps; bring to boil; reduce heat; cover and simmer 5-6 minutes or until tender. Remove mushrooms; keep liquid in skillet for later. Place mushrooms stem side down on paper towels.

Filling: Bring chicken broth to boil; stir in couscous; remove from heat and cover. Let stand 5 minutes. Fluff with fork; add to reserved mushroom broth; cover and cook on low until liquid is absorbed, about 5 minutes. Add parsley, basil, Romano, egg white and toasted pecans; toss gently. Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Spray 11x7x1-inch dish with cooking spray. Bake at 350 degrees for 15-20 minutes until stuffing is lightly browned.

Julie Krebs
Moline