Savory Couscous-Stuffed Mushroom Caps
Indulge in these Savory Couscous-Stuffed Mushroom Caps that combine the earthy flavors of roasted walnuts, fresh herbs, and rich umami notes from tamari and white wine. Perfect as a delightful appetizer or a hearty side dish, these mushroom caps are loaded with a flavorful couscous mixture that is both satisfying and vegetarian-friendly. Ideal for entertaining or a family gathering, this recipe will impress your guests while providing a healthy and delicious option for any occasion.
N/A
Servings
60
Calories
14
Ingredients
Ingredients
Chopped walnuts
1/4 cup (Roasted)
Olive oil
2 tablespoons (For sautéing)
Garlic cloves
2 (Minced)
Shallots
3 (Chopped)
Tamari
1 1/2 tablespoons (For seasoning)
White wine
1 cup (For sautéing)
Medium small-capped mushrooms
12 (Washed and stems removed)
Chicken stock or vegetable stock
1/2 cup (For boiling couscous)
Couscous
1/4 cup (For stuffing)
Salt
To taste (For seasoning)
Pepper
To taste (For seasoning)
Fresh basil
2 tablespoons (Chopped)
Fresh parsley
1 bunch (Chopped)
Parmesan cheese
1/4 cup (Grated)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spread the chopped walnuts evenly on a baking sheet and roast them in the preheated oven for about 5 minutes, or until they are lightly browned, stirring occasionally to prevent burning. Alternatively, you can toast them in a small skillet over low heat.
3
In a large sauté pan, heat the olive oil over low heat for about 1 minute. Add the minced garlic and chopped shallots, and sauté until they become fragrant and translucent.
4
Pour in the tamari and white wine, then add the washed mushroom caps, placing them cavity-side-up in the pan. Cover and simmer for approximately 10 minutes, or until the mushrooms are tender. Use a slotted spoon to carefully remove the mushrooms, shaking off excess liquid back into the sauté pan, and place them cavity-side-up in a baking dish.
5
In a separate pot, bring the chicken or vegetable stock (or purified water) to a boil. Stir in the couscous, reduce the heat, cover, and let it simmer for 2 minutes. Remove from heat and keep it covered for an additional 10 minutes until the couscous absorbs all the liquid.
6
Add the cooked couscous to the sauté pan with the reserved mushroom cooking liquid, and stir gently over low heat until fully combined and heated through.
7
In a mixing bowl, lightly season the mushroom caps with salt and pepper. To the couscous mixture, add the roasted walnuts, fresh basil, parsley, and grated parmesan cheese, stirring until well incorporated.
8
Using a tablespoon, carefully fill each mushroom cap with the couscous filling, piling it high.
9
Bake the stuffed mushrooms in the preheated oven for approximately 10 minutes, or until the tops are lightly browned and the filling is heated through. Serve warm and enjoy!
Nutrition Information
4g
Fat
5g
Carbs
1.5g
Protein
0.67g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Savory Couscous-Stuffed Mushroom Caps?
They are a vegetarian-friendly appetizer or side dish featuring roasted walnuts, fresh herbs, and couscous flavored with tamari and white wine.
Is this recipe vegetarian?
Yes, this recipe is vegetarian-friendly, especially when using vegetable stock or purified water.
What is the recommended oven temperature?
Preheat your oven to 350 degrees F (175 degrees C).
How do I roast the walnuts for this recipe?
Spread chopped walnuts on a baking sheet and roast for about 5 minutes at 350 degrees F, or toast them in a skillet over low heat.
What aromatics are used in the filling?
The recipe uses minced garlic and chopped shallots sautéed in olive oil.
What liquids are used to simmer the mushrooms?
The mushroom caps are simmered in a mixture of tamari and white wine.
How long should I simmer the mushroom caps?
Simmer them for approximately 10 minutes until they are tender.
What type of mushrooms should I use?
Use 12 medium small-capped mushrooms that have been washed and had their stems removed.
How do I prepare the couscous?
Bring stock to a boil, stir in couscous, simmer for 2 minutes, then let it sit covered for 10 minutes to absorb the liquid.
Can I use water instead of stock for the couscous?
Yes, you can use chicken stock, vegetable stock, or purified water.
Is the mushroom cooking liquid reused?
Yes, the reserved cooking liquid from the sauté pan is mixed into the cooked couscous for added flavor.
What fresh herbs are needed?
The recipe calls for 2 tablespoons of chopped fresh basil and one bunch of chopped fresh parsley.
Does this recipe include cheese?
Yes, it includes 1/4 cup of grated parmesan cheese.
How should I season the mushroom caps?
Lightly season the cavity-side-up caps with salt and pepper before stuffing them.
How do I stuff the mushrooms?
Use a tablespoon to fill each cap with the couscous mixture, piling it high.
How long do the stuffed mushrooms bake?
Bake them in the preheated oven for approximately 10 minutes.
How do I know when the mushrooms are done?
They are ready when the tops are lightly browned and the filling is heated through.
What are the nutritional calories per serving?
Each serving contains 60 calories.
What is the fat content per serving?
There are 4 grams of fat per serving.
How many carbohydrates are in this dish?
There are 5 grams of carbohydrates per serving.
How much protein is in these mushrooms?
Each serving provides 1.5 grams of protein.
Is there fiber in this recipe?
Yes, there is 0.67 grams of fiber per serving.
Can I serve this at a party?
Yes, these are described as an ideal appetizer for entertaining or family gatherings.
What is the flavor profile of this dish?
It features earthy notes from walnuts and mushrooms with umami from tamari and brightness from white wine and herbs.
Do I need to peel the mushrooms?
No, just wash them and remove the stems.
What should I do with the mushroom stems?
The stems are removed for this recipe; you can discard them or save them for another use like soup stock.
Can I use a different nut besides walnuts?
While walnuts are recommended for their earthy flavor, you could experiment with pecans or pine nuts.
Is tamari the same as soy sauce?
Tamari is similar to soy sauce but is often gluten-free and has a slightly richer, less salty taste.
What size should the mushrooms be?
The recipe recommends medium small-capped mushrooms.
Should these be served hot or cold?
These stuffed mushroom caps should be served warm.