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Nutrition Facts
Serving Size 138 g
(Approx. 10 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 160 mg 7%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 10 g
Vitamin A 4% Iron 2%
Vitamin C 0% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Couscous Stuffed Mushrooms
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
10  People


Recipe makes 10 Servings

1 8.8 Oz bag Central Market Israeli Couscous
1 Lb mushrooms
2 cup(s) Gruyere cheese
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Pre-heat oven to 350˚F. Cook couscous according to package instructions, drain and set aside for stuffing the mushrooms.(you can drizzle a little olive oil over couscous to keep it from sticking together)
For the mushrooms, wipe any dirt off with a damp cloth and take the stems off. Bring a large pot of salted water to a rapid boil. (Your water should taste like sea water) blanche the mushrooms in the water for 2 minutes, then remove to a paper towel to drain.
On a sheet pan lined with parchment paper, place mushrooms and stuff each mushroom with a small spoonful of cooked couscous, then top each with shredded Gruyere cheese. You want the Gruyere cheese to act like the glue to hold everything in the mushroom. Bake at 350˚F for about 10-15 minutes or until the cheese is melted and mushrooms are soft. Top with some hot sauce or créme fraîche and chopped chives.


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