No Tofu Cookbook:Stuffed Mushroom Caps

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* Exported from MasterCook II *

 

Stuffed Mushroom Caps With Spinach Marrakech

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Mushrooms Sharon Sassaman Claessens

The No Tofu Veg Cookbook Entree

Spinach

 

Amount Measure Ingredient -- Preparation Method

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1/4 Cup Couscous

1 Tbs Fresh Lemon Juice

1 Tbs Water

2 Tsp Olive Oil

1 Tsp Soy Sauce

12 Large Mushrooms

1 Cup Packed Spinach Leaves, Stems Removed

2 Tbs Minced Fresh Parsley

1 Tsp Minced Fresh Mint

1 Garlic Clove -- minced

1/4 Tsp Ground Coriander

1/8 Tsp Paprika

Dash Ground Fennel

 

Place the couscous, lemon juice, water, olive oil and soy sauce in a

small bowl and stir until combines. Set aside.

Brush dirt from mushrooms and remove stems. Trim and discard tough ends

and finely chop stems. Add chopped stems to couscous mixture. Place the

mushroom caps stem side down in a shallow 13X9 inch microwave safe baking

dish and cover with waxed paper. Microwave on HIGH 4 minutes, rotating the

dish once. Turn caps over.

Meanwhile carefully rinse spinach. Shake off excess water and place in a

medium nonstick skillet with the parsley and mint, if using and garlic.

Cook over medium-low heat stirring frequently, until spinach is wilted.

Drain in a sieve, pressing out water with the back of a spoon. Finely chop

spinach on a cutting board.

Combine the spinach, couscous mixture, coriander, paprika and fennel.

Divide the mixture among the mushroom caps, filling them generously. Cover

with waxed paper. Microwave on HIGH 6 minutes, turning once, or until

mushrooms are tender.

 

 

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