RECIPE DETAILS

1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.

2. Clean the button mushrooms with a damp paper towel, then gently remove the stems and set the caps aside. Finely chop the stems.

3. Heat the olive oil and butter in a skillet over medium heat, then add the onion and chopped mushroom stems. Cook until softened and lightly browned, about 5 minutes.

4. Stir in the garlic, salt, black pepper, and paprika, and cook for 30 seconds until fragrant.

5. Place the couscous in a heatproof bowl, pour the hot water over it, cover tightly, and let it sit for 5 minutes. Fluff with a fork, then mix in the sautéed mushroom mixture and chopped parsley.

6. Stir in about 1 cup of the shredded cheese so the filling becomes cohesive and creamy.

7. Spoon the couscous filling generously into each mushroom cap, pressing lightly so it mounds above the top. Arrange the stuffed mushrooms in the prepared baking dish.

8. Sprinkle the remaining cheese evenly over the tops and bake for 18 to 22 minutes, until the mushrooms are tender and the cheese is melted and golden.

9. Let the stuffed mushrooms rest for 5 minutes before serving so the filling sets slightly. Serve warm as a main dish with a simple green salad or roasted vegetables.