Couscous-stuffed mushrooms

Yield: 4 servings

Measure Ingredient
⅓ cup Couscous
½ teaspoon Salt
16 larges Mushrooms
¼ cup Pesto sauce
1 tablespoon Red bell pepper
\N \N Finely diced
\N \N Fresh ground pepper
⅓ cup Grated Parmesan cheese

1. Preheat oven to 400 F. In a small saucepan, bring ½ cup water to a boil over high heat. Stir in the couscous and salt, remove from the heat, cover and set aside for at least 5 min.

2. Remove stems from the mushrooms; reserve stems for another use.

Brush caps all over with 2 tbs pesto.

3. Fluff couscous with a fork and stir in remaining pesto and the red pepper. Season to taste with salt and pepper. Stuff each mushroom with 1 heaping tbs of couscous. Sprinkle the grated Parmesan cheese on top.

4. Bake the mushrooms for 8-10 min, until hot.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott

ISBN 0-688-13475-0

pg 2

Submitted By DIANE LAZARUS On 12-29-95

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