Couscous Caps

Name: Couscous Caps
Ingredients: 20 large fresh mushrooms; 4 green onions, chopped; 1 cup reduced-sodium chicken broth, divided; 1/3 cup uncooked whole wheat couscous; 1/4 cup grated Parmesan cheese, divided; 4 teaspoons reduced-fat mayonnaise; 1 teaspoon dried basil; 1/2 teaspoon dried tarragon; 1/2 teaspoon paprika

9 ingredients

5 steps

Ingredients

20 large fresh mushrooms
4 green onions, chopped
1 cup reduced-sodium chicken broth, divided
1/3 cup uncooked whole wheat couscous
1/4 cup grated Parmesan cheese, divided
4 teaspoons reduced-fat mayonnaise
1 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon paprika

Directions

1

Remove stems from mushrooms and finely chop stems; set caps aside. In a
2

coated with cooking spray, saute onions and chopped mushrooms until crisp-tender. Add 1/2 cup broth; cook and stir until liquid is evaporated and vegetables are tender, about 10 minutes.
3

Meanwhile, in a small saucepan, bring remaining broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Add to onion mixture. Stir in 2 tablespoons cheese, mayonnaise, basil and tarragon. Stuff into mushroom caps.
4

Place on a foil-lined
5

. Sprinkle with remaining cheese. Bake at 375° for 10-15 minutes or until mushrooms are tender. Just before serving, sprinkle with paprika.