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