Tuesday, September 23, 2008

Couscous stuffed mushrooms

This is actually a simple recipe.I had few stuffing mushrooms and a new packet of couscous.I wanted to try couscous as it involved very less cooking.I had actually another Chinese style mushroom recipe in my mind.Since couscous sounded innovative I went for it.It turned out well and so here's it.


Couscous: 1/4 cup
Stuffing mushrooms: 5 atleast
Spinach: 1/4 cup
Frozen corn kernels: 1 tbsp
Onion: 1 small
Garlic: 1 clove
Oregano:1/2 tsp
Salt &Pepper: as per taste
Shredded cheese : 2 tbsp


Clean mushrooms and remove the stems and the gills inside.Chop the stems into fine pieces.Make sure you do not break the mushrooms.Chop onion,garlic and spinach finely.Thaw the corn kernels.

Heat oil in a pan,add onion and garlic.Saute till transparent,add thawed corn,chopped spinach and mushroom stems.Add salt,pepper and oregano.You can use any seasoning you want apart from these.Saute till spinach releases water and starts cooking.Add little more water and boil.Once the bubbles appear,simmer and add couscous.Boil for one minute and then switch off.Cover the pan and keep aside.The couscous will absorb all the water and will get cooked within five minutes.

Take a mushroom,add little salt and pepper inside to season it and then put spoonfuls of stuffing inside it.Top the stuffing with shredded cheese and place it in a greased baking sheet.Do so for all the mushrooms.Drizzle with olive oil.Bake in a pre-heated oven for 20 to 25 minutes at 400F.

Serve as side dish,snack or appetizer as per your imagination.


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