Published: December 16, 2011
These make a quick, healthy appetizer for any party at the cabin. Makes 25–30 mushrooms.
Photo by John Bäck
1 box prepared garlic and olive oil couscous mix
½ cup prepared shoe-peg corn
3 vidalia onions, diced small and caramelized
½ cup red bell pepper, minced
½ tablespoon jalapeno, minced
4 packages mushrooms
3 tablespoons olive oil
Preheat oven to 375ºF. Mix couscous, corn, onions, red bell pepper, and jalapeno; set aside.
all mushrooms, remove stems and pat dry. Place mushrooms in a large
zip-top plastic bag. Add olive oil, then salt and pepper to taste. Close
the bag and mix these into the mushrooms. Place mushrooms on a lightly
greased 9x12-inch cookie sheet, and bake 12 minutes. Remove from oven.
Stuff mushrooms with couscous mixture, and bake again for 12 minutes.