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Couscous-Stuffed Mushrooms
My dear
friend and brilliant fellow-cookbook author Jill O'Connor dreamed
up these deliciously simple party treats when I was writing
The Curry Book: Memorable Flavors and Irresistibly
Simple Recipes from Around the World. You can
mix up the couscous and spoon it into the mushroom caps early in
the day, and then pop them onto trays and into a hot oven as your
guests arrive.
1/2 cup water
1/3 cup couscous
1/2 teaspoon salt
16 large button mushrooms
3 tablespoons olive oil, divided
3 green onions
1 tablespoon curry powder
2 tablespoons finely diced red bell pepper
1/4 cup parmesan cheese
Heat the
oven to 400 degrees and bring the water to a rolling boil in a
medium saucepan. Stir in the couscous and salt, cover and set
aside for 5 minutes.
Meanwhile, wipe mushrooms clean with a damp paper towel. Trim and
discard the ends, and then chop the stems well and set aside.
Lightly grease a 13 x 9 inch baking pan with 1 tablespoon of the
oil, and place the mushroom caps in the pan with their top sides
down, ready to be stuffed. Uncover the couscous, fluff it gently
with a fork and set it aside.
Finely
chop the green onions, and heat the remaining 2 tablespoons of
vegetable oil in a small frying pan over medium heat. Cook the
chopped mushroom stems and green onions for 1 minute. Add curry
powder and toss well. Cook 3 minutes more, stirring twice, until
softened and fragrant. Transfer to a medium bowl, add the chopped
red peppers, cheese, and couscous, and toss well. Carefully fill
each mushroom cap with about 1 tablespoon of the filling. Bake for
12 to 15 minutes, until the mushrooms are tender and darkened.
Serve warm or at room temperature.
Makes 16
pieces. |
