Another recipe from Couscous, Fresh and Flavorful Contemporary Recipes (Morse). It lacked flavor, but was a beautiful dish with lots of colors. Maybe add more pine nuts or chop them up into the dish?
1 tbsp finely diced sun-dried tomatoes
3/4 cup chicken broth
1/2 cup couscous
12 large mushrooms (about 2 inches in diameter- like for stuffing) Wipe them clean with stems removed and reserved. **I used smaller mushrooms because I'm not a big fan of them.
1 tbsp olive oil
2 tbsp pine nuts, toasted
2 green onions, finely diced
4 oz feta cheese, crumbled
1 egg yolk, lightly beaten with 1 tsp water
1/8 tsp freshly ground pepper
Chopped parsley for garnish
1. Soak sun-dried tomatoes in warm water for 10 minutes. Drain and set aside.
2. In a med saucepan, bring the broth to a boil. Add the couscous, stir once, and remove from heat. Cover and let stand until tender (about 12-15 minutes).
3. Finely mince the mushroom stems, set aside.
4. In a med skillet over medium-high heat, warm the olive oil. Cook the pine nuts, stirring occ. until golden (3-4 minutes). Add the onions, minced stems, and sun-dried tomatoes. Cook until the stems are tender, 3-4 minutes. Transfer into a medium bowl and set aside.
5. In the same skillet, add the mushroom caps and 2 tbsp water. Cover and cook, turning them over once, until the caps are browned. 2 minutes/side. Place them into a 9x13 baking dish.
6. Preheat oven to 425 degrees F. In a medium bowl, combine couscous, onion-mushroom mixture, feta cheese, egg yolk, and pepper. Spoon 1 heaping tbsp of the mixture into each cap. Pour 1/2 cup water around the mushrooms. (*with smaller mushrooms I just poured a little water in the dish.) Cover the dish tightly with foil. Bake until the caps are tender, 15 to 20 minutes. Garnish with chopped parsley, and serve.
**I served this dish with Meatloaf Muffins (Sandy's recipe). I changed it a little by using ground beef and some ground Italian sausage. For me, the meatloaf was the best part of the meal!
From Nicole's Kitchen
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