Ingredients
18 medium fresh mushrooms3 green onions, chopped2 garlic cloves, minced1 tablespoon olive oil1 cup dry white wine or chicken broth2 tablespoons reduced-sodium soy sauceFILLING:1/2 cup reduced-sodium chicken broth1/4 cup uncooked couscous1/3 cup minced fresh parsley2 tablespoons chopped fresh basil or 2 teaspoons dried basil1/4 cup grated Romano cheese1 egg white, lightly beaten2 tablespoons chopped walnuts, toasted1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minute. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels.
In a large saucepan, bring broth to a boil. Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently.
Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.
