Couscous Stuffed Mushrooms

How was everyone’s weekend? Mine was wonderful! Especially, because the weather here in DC was unbelievable good! Everyday was in the mid-seventies with clear, sunny skies so Stephen and I went out Friday night for frozen custard (I got vanilla concrete with raspberries mixed-in) and sat outside on a park bench and soaked it all in.  With this cooler weather, and the beginning of Fall, I can’t help but crave warm and comforting dishes   which, is where today’s post comes in.

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The other night, Stephen and I were up late trying to create a new recipe when he said, “What about mushrooms, stuffed with a type of couscous?”.  Now, this sentence out of anyone else’s mouth wouldn’t be too surprising, but Stephen happens to hate mushrooms.  And so, naturally, I thought I had been serving him the wrong “kind” of mushrooms all these years so I jumped at the chance to make a mushroom dish he would like!

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This meal was one of those rare moments when I completely ‘ad-libbed” a recipe and it turned out perfectly. ( I even made a crazy-good Acorn Squash and Sweet Potato Soup, but that post is for another day. ) I mean, this couscous has golden raisins, cinnamon, parsley, AND pine nuts!

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And as gorgeous as those mushrooms look, they tasted even better.  This meal is the perfect transition into Fall with a hint of cinnamon and the added depth of flavor from the roasted mushrooms, but isn’t heavy so you can have seconds! (Which is my favorite part!)

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And, even though Stephen still isn’t 100% sold on mushrooms, he did love the couscous! (So much so, that I’ve been requested to make it again this week!) And that is a win in my book. I am dying to know, what are some of your favorite Fall recipes?  Oh, and stay tuned for an exciting series starting this week! I can’t wait to tell you all about it!

5.0 from 1 reviews
Couscous Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main course
Serves: 3
What You'll Need
  • 1 cup uncooked pearl couscous
  • 5 portobello mushrooms
  • ½ red onion diced
  • 1 yellow onion, diced
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • A few cracks of pepper
  • 1-2 TBS olive oil
  • 4 cups vegetable broth
  • ½ cup golden raisins (these are difficult to find, but if you live by a Whole Foods, they are in the Dried Fruit and Nut section!)
  • ½ cup regular raisins
  • ¾ cup toasted pine nuts
  • 1 bunch parsley
Instructions
  1. In a medium-sized pan, add 1-2 Tbs olive oil and allow to heat. Add the diced yellow onion. Sautée until onion is beginning to turn golden brown, then add uncooked couscous. Allow to cook for about 2 minutes over a medium-high heat, or until the couscous is slightly toasted. Add two cups of vegetable broth and bring to a boil, then cover and reduce to a simmer until all of the liquid has been absorbed and the couscous is tender. Add the cinnamon, raisins, red onion, salt, pepper, ½ cup of pine nuts (reserving the rest for later) and parsley.
  2. Pre-heat the oven to 300. In a casserole dish, add the remaining vegetable broth. Take each portobello mushroom, remove the stem, then stuff with the couscous mixture. Add mushrooms to the pan then bake for 15 minutes. Once done, top with remaining pine nuts and serve immediately!