Hanging Out With The Fungis

I haven't hung out with enough fun guys lately so I thought I'd have a lunch date with some fungis.  PCC (Puget Consumers Cooperative) had these fairly large crimini mushrooms that were the perfect size for stuffed mushrooms.  For those who are wondering what PCC is, it is a community owned natural food co-operative store in the Seattle area.  It's a nice grocery store because all the edibles are natural, organic and local (as much as possible).  It's nice to shop here to get fresh local produce when the farmers markets are closed during part of autumn, all of winter winter, and part of spring.  For those who live in the Seattle area, I highly recommend you check out a PCC near you.

Now back to my awesome time with the mushrooms.  I stuffed these little babies with couscous and used the leftover couscous to make a fried rice of sorts but without the rice.  Turned out quite tasty and I definitely had fun making and gobbling up these healthy fungis.  MmmmmM!
  
    

Couscous Stuffed Mushrooms with "Fried" Couscous

Makes about 2 servings.

1 cup chicken stock
1/2 cup couscous
4 large mushrooms
1/3 lb baby asparagus, chopped into about 1/4" pieces
1/2 onion, finely chopped
1/2 lb small tomatoes, such as grape
Grated Parmesan cheese
Salt & Pepper to taste
Extra virgin olive oil

-  Preheat oven to 400F.
- Sprinkle olive oil over tomatoes and roast in the oven for 15-20 minutes.
- In the meantime, remove stems from mushrooms and chop stems into 1/8" pieces or so.  In other words, very small pieces.
- Add mushroom stems to chicken stock & 1 tb olive oil and bring to a boil.
- Turn heat off, add couscous and cover pot for about five minutes.
- Stuff mushrooms with couscous mixture and lightly sprinkle with Parmesan cheese and olive oil. 
- Place stuffed mushrooms in oven for 15-20 minutes.
- Place remaining couscous mixture in a separate bowl. 
- Using the same pot, cook onions until they are translucent.
- While onions are cooking, place asparagus in a bowl with about 2-3 tb water and microwave for 2-3 minutes until tender.
- When tomatoes are done, let them rest for about 2 minutes and then toss the onions, asparagus, and tomatoes with the couscous mixture.
- Add salt & pepper to taste.
- Serve "fried" couscous with stuffed mushrooms and have some fun!