These make a quick, healthy appetizer for any party at the cabin. Makes 25–30 mushrooms.
INGREDIENTS
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
Salt
Pepper
INSTRUCTIONS
Preheat oven to 375ºF. Mix couscous, corn, onions, red bell pepper, and jalapeno; set aside.
Wash 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.
INGREDIENTS
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
Salt
Pepper
INSTRUCTIONS
Preheat oven to 375ºF. Mix couscous, corn, onions, red bell pepper, and jalapeno; set aside.
Wash 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.
John Bäck 
None
Dutch Oven
None
Winter Outdoor Faucet Cover
