New Age Mag



Newsletter
Join us!

Spiritualism
 
Ecology
 
Astrology
 
Love
 
Recipes
 
Fitness
 
Nutrition
 
May 16th
Issue #2
 
Other Dates
More Dates


More Articles
Thursday 5/16/13
Issue #2
Fifty Shades of GreenFifty Shades of Green
Introduction to Chinese AstrologyIntroduction to Chinese Astrology
Breathe In, Breathe Out: Proper Yoga BreathingBreathe In, Breathe Out: Proper Yoga Breathing
Get Fit on an Obstacle Course Near YouGet Fit on an Obstacle Course Near You
Buddhism: MindfulnessBuddhism: Mindfulness
 



 

Stuffed Mushroom Caps with Toasted Pine Nut Couscous


By Chef Marla - 5/16/2013

Portobello mushrooms stuffed with a mixture of pine nuts, onion, garlic and cheese.
  Photo Credit: travellight / Shutterstock.com

Couscous is tiny sphere shaped pasta that yields from North Africa. When these stuffed mushrooms are baked, the full flavors of the couscous and pine nuts really come through. Pine nuts are actually a superstar in the world of seeds. Their chock full of protein, vitamins and minerals and delicious toasted and eaten all by themselves. These appetizers will go fast.

Ingredients

1/4 cup toasted pine nuts*
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
3 shallots, chopped
1 1/2 tablespoons natural soy sauce (such as tamari)
1 cup white wine
12 medium mushrooms, washed and stems removed
1/2 cup vegetable stock or purified water
1/2 cup couscous, prepared per package instructions
Salt Freshly ground pepper
1 bunch fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese

Chefs Tip: *To toast pine nuts, place them in a dry skillet over low to medium heat. Move the nuts constantly to keep them from burning as they gradually turn golden brown and fill the kitchen with their sweet aroma. Remove from skillet and set aside.

Instructions

Preheat the oven to 350° F.
In a large sauce pan over low heat, add oil and cook for 1 minute. Add the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes.
With a slotted spoon, remove the mushrooms so that the liquid remains in the pan, then transfer the drained mushrooms to a baking dish, arranging them hollow side up. Reserve the liquid.
Prepare the couscous per package instructions. This is very quick and easy.

Lightly salt and pepper the mushroom caps. Finish the couscous stuffing by adding the nuts and parsley, stirring to mix. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Top with Parmesan cheese. Bake for 10 minutes or until the stuffing is lightly browned on top.

Makes 12 mushroom caps


 








New Age Mag

Copyright © 2013-2018 Newagemag.com


Get notified when new issues come out.
You can unsubscribe anytime