NYE: Stuffed Mushrooms

Alright everybody, I know it's been awhile since I've posted and I'm sorry for that. I have not really been around enough to do proper cooking worthy of a new post. That and I was out of town for Christmas, so I did not get to cook there! Here's some NYE goodness!

Ingredients:
1 lb White Button Mushrooms
Couscous(2 cups Couscous, 3 cups Water)
1 Green Bell Pepper, diced
1/3 cup Scallions, diced
Teriyaki Sauce
Brandy*
1800 Silver Tequila*
Dry Sherry*
Port*
Ancho Chili Powder
Garlic Salt
Sesame Seeds
Shredded Asiago Cheese

*ALCOHOL

Tonight I'm going to a shindig at a friends place where I get to bring food! Well, I didn't list the Hummus I am bringing on here because it's the same recipe as I have posted about already! This Stuffed Mushrooms recipe is very involved and should be wonderful.

I began by utilizing my Rice Cooker. 2 cups of Couscous and 3 cups of Water. Plug in, hit the tab to COOK, red light comes on. Let it be.

Now to the ingredients. I was going to use tomatoes too, but that did not occur.

Now take the stems out of the Mushrooms. Place stems to the side.

Now get your alcohol.

Using a large skillet, add in your alcohol. I'd list them, but all the alcohol goes in this part! I used about a 1/4 cup of each with maybe a little more of the Brandy.

Turn the heat to MEDIUM. Once it begins to boil, add in a dusting of Ancho Chili Powder. Then in go the Mushroom caps, gill side down. Cover and reduce heat a little bit. Make sure to flip them in about 2 minutes.

Now there are those pesky mushroom stems. Slice them up and put them in a sauce pot. Add in your diced Scallions and diced Bell Pepper. To this, I added a dash of Tequila and Brandy, along with some Teriyaki Sauce.

Make sure to unplug your Rice Cooker when the Couscous is done so it doesn't get dried out. It should be about 2 minutes after you flipped the Mushroom Caps now, so turn off the heat and remove from that burner. Leave covered so they keep the heat while you tend to other things.

Let the Mushroom Stems, Scallions, and Bell Pepper cook for about 2 minutes. Turn off heat and turn to your Food Processor. Take them out and put them in. Add a sprinkling of Sesame Seeds. Puree.

Now comes the plating part. I have them in an oven ready dish in case we need to heat them up later on. I first spooned in some Couscous.

Then I added the puree mixture. Topped it with a sprinkling of Shredded Asiago Cheese. Enjoy!