Couscous Caps

• 20 large fresh mushrooms
• 4 green onions, chopped
• 1 cup reduced-sodium chicken broth, divided
• 1/3 cup uncooked whole wheat couscous
• 1/4 cup grated Parmesan cheese, divided
• 4 teaspoons reduced-fat mayonnaise
• 1 teaspoon dried basil
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon paprika

1. Remove stems from mushrooms and finely chop stems; set caps aside. In a
2. coated with cooking spray, saute onions and chopped mushrooms until crisp-tender. Add 1/2 cup broth; cook and stir until liquid is evaporated and vegetables are tender, about 10 minutes.
3. Meanwhile, in a small saucepan, bring remaining broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Add to onion mixture. Stir in 2 tablespoons cheese, mayonnaise, basil and tarragon. Stuff into mushroom caps.
4. Place on a foil-lined
5. . Sprinkle with remaining cheese. Bake at 375u0b0 for 10-15 minutes or until mushrooms are tender. Just before serving, sprinkle with paprika.

mushrooms, green onions, chicken broth, whole wheat couscous, parmesan cheese, mayonnaise, basil, tarragon, paprika

Taken from www.tasteofhome.com/recipes/couscous-caps/ (may not work)