Grilled Couscous Stuffed Mushrooms Recipes

COUSCOUS-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minute. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels. , In a large saucepan, bring broth to a boil. Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently. , Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.

GORGONZOLA STUFFED GRILLED MUSHROOMS

Steps:

• Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

GRILLED COUSCOUS-STUFFED MUSHROOMS

Steps:

• Heat grill to medium heat.
• Remove stems from mushrooms; chop stems. Brush both sides of mushroom caps evenly with 1/4 cup dressing.
• Heat remaining dressing in medium skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in chicken broth; bring to boil. Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min. Fluff with fork.
• Grill mushrooms, top sides up, 5 min; turn. Top with couscous mixture; grill 5 min. until mushrooms are tender and filling is heated though.

GRILLED STUFFED DUCKLING

Steps:

• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
• Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
• Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
• Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.

COUSCOUS-STUFFED MUSHROOM CAPS

Steps:

• Preheat the oven to 350 Fahrenheit.
• Spread the walnuts on a baking sheet and roast them for 5 minutes, just until they turn slightly more brown (this can also be done in a small skillet on top of the stove. Stir them constantly so they don't burn).
• Set a large saute pan containing the oil over low heat for less than a minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so the cooking liquid falls back into the pan (reserve the liquid), then place the drained mushrooms, cavity-side-up, in a baking dish.
• Bring the stock or water to a boil in a separate pot, pour in the couscous, reduce the heat, and simmer covered for two minutes. Remove from heat and let it stand, covered, for 10 minutes, until all the liquid is absorbed. Dump the couscous into the skillet with the reserved mushroom liquid and cook over low heat until all the liquid is absorbed.
• Lightly season the mushroom caps with salt and pepper. Mix the remaining ingredients, including the nuts, into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top.

GRILLED STUFFED MUSHROOMS.

Steps:

• Remove the stems from the mushroom but save for stuffing.
• Finely chop your vegetables and mushroom stems.
• Cook sausage adding the vegetables and mushroom stems when sausage is almost done.
• Make sure you break up your sausage finely.
• Drain grease and allow to cool a few minutes.
• Crush your crackers (it's easier to do while still in the wrapper) and add to sausage mixture along with 1 egg and seasoning.
• Pack as much of the stuffing into the mushroom cap as will fit.
• Finally, dip the bottom of the mushroom into melted butter and grill until hot.
• Amazing outcome.
• The absolute best outdoor appetizer.

MOROCCAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet, saute the onion, carrot and chopped stems in oil until crisp-tender., Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants; bring 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. Stir in parsley and mint. Stuff into mushroom caps., Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.