couscous stuffed mushrooms
usually i see stuffed mushrooms as appetizers and made with small mushrooms. but i wanted to make a full meal out of it and took bigger mushrooms such as portobello mushrooms. it could be even tastier with porchinis since they have a stronger taste.
ingredients:
- four portobello mushrooms
- one cup couscous
- 1/4 cup walnuts
- six dates
- two teaspoons ricotta cheese
- one bunch fresh parsley
- one cup chopped celeray
- two carrots
- one teaspoon saffron
- one teaspoon dried mint
trim the stems of mushrooms. chop the stems, carrots, and celery and saute them about ten minutes in a in butter or olive oil. add salt and pepper and slowly add some water in. while the water is boiling add saffron that it dissolves in water. add a cup of water and couscous. let every thing cook together for ten minutes. take the seeds of dates off and chop them into small pieces. add ricotta, walnuts and dates. turn the heat off. chop parsley and add it to the mix. grease a dutch oven or baking pan with olive oil and mint. fill the mushrooms with the mix and let them bake together for ten minutes. nousheh jahn!
I love the flavours in this stuffing! Wish I could get those giant portobellos here, it's not fair!!
Posted by: Foodblogandthedog.wordpress.com | 01/18/2011 at 01:59 AM