Stuffed mushrooms with couscous make a delightful and flavorful dish that can easily steal the show at any gathering. With just a few simple ingredients like large flat mushrooms, couscous, onions, garlic, tomatoes, feta cheese, parsley, and some basic seasonings, you can create a tasty appetizer or side dish that’s both satisfying and elegant.
I love how the earthy flavor of the mushrooms pairs perfectly with the savory and slightly tangy taste of the feta, while the couscous adds a perfect texture. Whether you’re planning a party or just want a cozy night in, these stuffed mushrooms are sure to impress.
Ingredients:
- 4 large flat mushrooms (like portabello)
- 1¾ oz of couscous
- ½ finely chopped small onion
- 2 minced cloves of garlic
- 2 finely diced medium tomatoes
- 1 oz of crumbled feta cheese
- A handful of finely chopped fresh parsley
- 3 fl oz freshly boiled water
- Freshly salt and black pepper to taste
- 2 tbsp of oil
How to make stuffed mushrooms with couscous?
- Preheat the oven to 180°C fan or 200°C (400°F).
- Fluff couscous with boiling water, season with salt and pepper, and set aside. Trim mushroom stalks and remove any skin. Place caps, gill-side down, on an oiled baking sheet, drizzle with 1 tsp of oil, and roast for 10 minutes.
- While roasting, sauté chopped onion in oil until softened (2 to 3 minutes). Add chopped tomatoes and garlic, cook for 2 more minutes, then remove from heat.
- Once roasted, transfer mushroom juices to the couscous. Combine with the sautéed vegetables, cubed cheese, and chopped parsley.
- Divide the mixture evenly among the mushroom caps. Return to the oven for 15-20 minutes, or until golden brown and bubbly. Serve immediately.
Serving Suggestions
Presentation Tips
I like arranging stuffed mushrooms on a clean, white plate to make the colors pop. A sprinkle of fresh herbs like parsley or chives can add brightness and freshness.
To create height, I sometimes stack the mushrooms in a tower, which looks visually appealing. Adding a wedge of lemon on the side adds color and invites guests to squeeze it over the mushrooms for a zesty touch.
For a more rustic feel, I place the stuffed mushrooms on a wooden board, surrounded by a few fresh ingredients, like cherry tomatoes and herbs. This approach encourages sharing and creates a warm, inviting atmosphere.
Pairing with Sauces and Dips
Dipping sauces can amplify the flavors of stuffed mushrooms. I often pair them with garlic aioli or a tangy yogurt sauce seasoned with lemon and herbs for a refreshing contrast.
A spicy marinara works well for those who enjoy a bit of heat. It adds depth and encourages diners to savor each bite.
I also recommend offering a balsamic reduction. Drizzling it over the mushrooms adds a sweet and tangy finish that enhances the dish’s overall flavor profile.
Storage and Reheating
Storing Leftovers
After preparing stuffed mushrooms with couscous, let them cool to room temperature. This helps prevent condensation, which can make them soggy.
Transfer them to an airtight container. I recommend layering parchment paper between the mushrooms to prevent sticking. Place the container in the refrigerator where they will last for 3 to 5 days.
If you want to store them for longer, consider freezing them. Wrap each mushroom tightly in plastic wrap, then place them in a freezer-safe bag or container. They will maintain their quality for about 2 to 3 months in the freezer.
Best Practices for Reheating
When reheating, I prefer to use the oven. Preheat it to 350°F (175°C). Place the stuffed mushrooms on a baking sheet, and cover them with foil to retain moisture.
Heat for about 15-20 minutes. If you want a crispy top, remove the foil for the last 5 minutes.
Alternatively, I can use a microwave for quicker reheating. Place the mushrooms on a microwave-safe plate and cover them. Heat in short intervals of 30 seconds, checking until they are warmed through. This method can make them a bit softer, so keep that in mind if you prefer a firmer texture.
Tips for Perfect Stuffed Mushrooms
- Choose the Right Mushrooms: I prefer large, firm mushrooms like portobello or cremini. They hold the stuffing well and provide a rich flavor.
- Prep the Mushrooms: I gently clean the mushrooms with a damp cloth and remove the stems. This creates more space for the stuffing and helps them cook evenly.
- Cook the Filling First: I sauté my filling ingredients before stuffing. This enhances the flavors and ensures everything is well-cooked.
- Don’t Overstuff: I fill the mushrooms generously, but not excessively. Overstuffing can lead to spilling while baking.
- Baking Temperature and Time: I bake the stuffed mushrooms at 400°F (200°C) for about 20 minutes. This temperature allows them to cook through without becoming dry.
- Garnish for Presentation: I like sprinkling fresh herbs or a little extra cheese on top before serving. This makes them look appealing and adds a fresh taste.
Conclusion
Stuffed mushrooms with couscous became a delightful addition to my culinary repertoire. I love how versatile they are, easily adapting to different flavor profiles.
Using fresh herbs and spices elevates the taste, giving every bite a burst of flavor. The combination of hearty mushrooms and fluffy couscous creates a satisfying dish.
Whether served as an appetizer or a main course, these stuffed mushrooms impress guests. I often experiment with various fillings, catering to my friends’ preferences.
Making stuffed mushrooms with couscous is not just about food; it’s an experience. I appreciate how simple ingredients come together to create something special.
Want to add protein to your meal? Pair this dish with Lebanese beef stew.
Get that recipe now (by clicking the image below):
