Mushrooms Stuffed with Couscous and Feta

My preferred mushroom for stuffing is the brown cremini.  I think it has more flavor than the white button mushrooms.

From what I can glean from Google, what I know as brown cremini are known as Baby Bellas in the U.S. 

I have no idea why or if they are the same – and it’s really not important, Get the ones you like.

For other dishes I take advantage of all the wonderful field and forest mushrooms available this time of year (see below), but one needs a nice ‘cap’ for stuffing.

Mushrooms Stuffed with Couscous and Feta

Total time: 30 minutes

 Ingredients:

  • 6 large mushrooms, (1 1/2 ” diameter, 4cm) 
  • 2 tsp olive oil
  • 1 tsp Worcestershire sauce
  • 2 tbs couscous
  • 3 tbs chicken stock, boiling
  • 2oz (60gr) feta, cut into small cubes
  • 3 tbs chopped black, Greek olives
  • 1/2 cup (4oz, 125ml) tomato sauce I used orange tomato sauce from my freezer

Mushrooms Stuffed with Couscous

 Instructions:

  • Clean mushrooms
  • Pour chicken stock over couscous, cover, and set aside
  • Heat oil and Worcestershire sauce in nonstick skillet over medium-high heat. 
  • Add mushroom caps and sauté until light brown, 3 minutes, turning once. 
  • Remove and place on a baking sheet – with a lip so they don’t slide off.
  • Combine couscous, feta and olives. 
  • Spoon mixture into the mushroom caps, dividing evenly.
  • Bake in 400F (200C) oven for 10 – 12 minutes, until they are light brown.
  • while mushrooms bake heat tomato sauce.
  • When ready to serve, spoon some tomato sauce onto each of 2 plates.
  • Top with mushrooms and serve.

Here a few other mushroom ideas:

Pasta with Mushroom Sauce

Pasta with Mushroom Sauce
Mushroom Sauce – to use in place of Cream of Mushroom Soup

Mushroom Sauce

Try it on a meat loaf...

Last update on July 15, 2019

5 thoughts on “Mushrooms Stuffed with Couscous and Feta”

  1. You’ve sauted the mushrooms to stuff, I usually bake mine. Take the stem out and turn them stem down on a rack. Bake 375° 7 to 10 minutes to sort of “juice” them. Have to try the sauté thing.

  2. My mother used to get us kids to hunt up mushrooms for her, then she would pick them over and discard any about which she wasn’t absolutely sure. It was fun for us and delicious – as long as we followed her strictures NEVER to eat any before she had looked them over.

  3. I love these mushrooms and the orange tomato sauce sounds delicious too, shared on Google+ I hope that you don’t mind. Have a wonderful day.

  4. Lovely recipe. I will try using millet instead of couscous, as I just got some locally grown millet. In Italy, every year some people die or get sick because of wild mushrooms. Much as I would like to learn to pick wild mushrooms here, I prefer to stick to what I know to be safe.

  5. Tanna, I saute so they can soak up the Worcestershire…. and it dries them out a bit.
    Zoomie, I’ve eaten the ones with the pick frills – until I found out about the ones with the white frills LOL
    Thanks, Suz, much appreciated.
    Simona, I’ve never tried millet – haven’t seen it here. Yeah, I’m not confident enough to pick my own – and eat them.

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