Products for this recipe sponsored by Good Cook
sausage-couscous-mushroom

Welcome to this week’s Publix Super Meals. Each week I am going to share a recipe to help you take the Publix Super Deals and turn them into Publix Super Meals!

I love stuffed food. I really am not sure why but I love to stuff chicken, veggies and even burgers. I guess it just makes food more interesting when it’s stuffed? This week I turned my sights to stuffed mushrooms. With the nice price on baby portobello mushrooms I immediately thought about how to use them for my recipe this week.

I usually do stuffed mushrooms as an appetizer but I put on my thinking cap and thought about how I could make this the star of dinner. I looked through the Publix ad and saw that Publix sausage was on sale and then saw the couscous on sale and thought — it might just work! I came up with a great recipe for Sausage & Couscous Stuffed Mushrooms.

When you are playing around with recipes…these are the easiest to do. The filling was totally cooked so I could taste and adjust before filling the mushroom cap. I came up with what I think is a fantastic recipe that is simple to prepare and absolutely delicious!

Sausage & Couscous Stuffed Mushrooms
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 4
[url href=”https://www.iheartpublix.com/wp-content/uploads/2013/07/shroom-ingred.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2013/07/shroom-ingred.jpg” alt=”” width=”450″ height=”296″ class=”aligncenter size-full wp-image-169986″][/url]
Ingredients
  • 16 oz Portobello Mushrooms
  • 2 tablespoons onion, minced
  • 2/3 cup couscous
  • 1 cup chicken broth
  • 8 oz sausage
  • 1/4 cup parmesan cheese
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried cranberries
  • 1 egg, beaten
  • 1/4 cup breadcrumbs
  • 1 tablespoon butter, separated
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove stems from mushrooms.
  3. Chop all stems and 2 mushrooms. Set aside the other mushrooms to be stuffed
  4. Add onions, chopped mushroom and sausage to a saute pan and cook until sausage is browned. Drain any excess fat.
  5. Meanwhile, bring chicken broth to a boil in a small sauce pan.
  6. Add couscous to the broth, cover and remove from heat. Allow to sit for 5 minutes then fluff with fork.
  7. In a large bowl, add sausage mixture, parmesan, couscous, beaten egg, cranberries and almonds – mix until combined.
  8. Stuff sausage mixture into mushroom caps, mounding the filling on top.
  9. Place filled mushrooms on a lightly buttered sheet pan.
  10. Add melted butter to breadcrumbs and mix. Sprinkle on top of filled mushrooms.
  11. Bake in a 350 degree oven for 15 -20 minutes or until breadcrumbs are golden brown.

Here is what you’ll need from the Publix ad this week:

Near East Rice Pilaf or Couscous, 4.7 to 10 oz, BOGO $2.19
Publix Pork Sausage Roll, 16 oz, 2/$6
Baby Portobello Mushrooms, 8 oz, 2/$4
Vidalia Sweet Onions, $0.89/lb

good-cook-logoTools used in this recipe:

Keep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store. You can find everything you need when you shop for your recipe ingredients.