Stuffed Mushrooms

stuffed mushrooms 


  • 10-20 mushrooms
  • 1-2 cups whole-grain couscous
  • 1/2 cup sun-dried tomatoes
  • 1/4 cup walnuts
  • Chopped herbs of your choice to taste
  • Parmesan cheese


  1. Preheat oven to 450 degrees.
  2. Cook the couscous according to the package directions.
  3. Toss the couscous with chopped sun-dried tomatoes, chopped walnuts, and herbs of your choice.
  4. Pull the stem out of each mushroom, flipping each one over and filling them one-by-one with the couscous mixture.
  5. Place the stuffed mushrooms on a baking sheet and bake for about 15 minutes.
  6. Sprinkle with a little grated Parmesan cheese, if desired, before serving.


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  • Nutrition Tip

    Mushrooms are low in calories and fat, are cholesterol-free and are essentially free of sodium. All mushrooms contain a wide variety of essential nutrients, including B vitamins, riboflavin, niacin, and pantothenic acid.

    They also contain copper and the antioxidants selenium and ergothioniene. White button mushrooms are a good source of vitamin D: one serving of 4 to 5 mushrooms provides 15 IU of vitamin D.

    Mushrooms are the best source of selenium in the fruit and vegetable aisle. In the body, selenium forms an antioxidant that may help protect cells from damage. Cell damage may develop into diseases like cancer and heart disease.

    Ergothioneine is a natural antioxidant found in mushrooms, with about 3 to 4 milligrams per serving.

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