18 medium fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 cup dry white wine or vegetable broth
2 tablespoons reduced-sodium soy sauce
1/2 cup reduced-sodium vegetable broth
1/4 cup uncooked couscous
1/3 cup minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 cup grated Romano cheese
1 egg white, lightly beaten
2 tablespoons chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper
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 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 11-in. x 7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.
Yield: 6 servings.
Nutritional Analysis: One serving (3 stuffed mushrooms) equals 113 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 416 mg sodium, 10 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 fat, 1 vegetable, 1/2 starch.
~~Light & Tasty October/November 2002~~