Yield: 4 servings
|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
Submitted By DIANE LAZARUS On 12-29-95