Stuffed mushroom caps with spinach marrakech

4 servings

Ingredients

Quantity Ingredient
¼ cup Couscous
1 tablespoon Fresh Lemon Juice
1 tablespoon Water
2 teaspoons Olive Oil
1 teaspoon Soy Sauce
12 larges Mushrooms
1 cup Packed Spinach Leaves; Stems Removed
2 tablespoons Minced Fresh Parsley
1 teaspoon Minced Fresh Mint
1 Garlic Clove; minced
¼ teaspoon Ground Coriander
⅛ teaspoon Paprika
1 dash Ground Fennel

Directions

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.

Per serving: 78 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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