Couscous-Stuffed Mushrooms
Use veggie broth and Ener-G Egg Replacer to create vegan-friendly mushrooms!
Ingredients:
18 medium fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 T olive or canola oil
1 C dry white wine or broth
2 T soy sauce
FILLING
1/2 C broth
1/4 C uncooked couscous
1/3 C minced fresh parsley
2 T chopped fresh basil or 2 tsp dried basil
1/4 C grated vegan parmesan "cheese"
1 Egg Replacer "egg," lightly beaten
1/4 tsp salt
1/8 tsp pepper
Instructions:
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 saucepan, bring broth to a boil. Stir in couscous. Remove from the 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 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350°F for 15-20 minutes or until stuffing is lightly browned. Yield: 6 servings