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Preheat Oven to 350. Remove stems and clean out the caps to create a cup for stuffing. Chop the stems and remains of the caps, and set aside.
Brown pine nuts in a fry pan on a high flame, tossing frequently, as they burn pretty quick. When brown, remove from the pan and coarsely chop. Set aside.
In a fry pan on a medium flame, heat enough olive oil to keep the garlic from sticking. Brown the garlic, tossing it frequently so it doesn't stick. When browned, add chopped pine nuts and stir together.
Mix in chopped mushrooms, and toss all ingredients together until well blended. Add white wine and simmer until the wine is fully reduced and the mushrooms fully cooked, about 5 minutes.
Remove the mixture from the heat and put into a mixing bowl. Crumble the feta cheese into the mixture, and stir it all together until well blended - the feta should melt in the hot mixture. If desired, add butter just for flavoring - a pat or two at the maximum. It, too, should melt.
Add enough cooked couscous to make the mixture fill the mushroom caps. It shouldn't take a lot, but then again, it might. Just keep adding and mixing. Add salt and pepper to taste, and an egg to help the stuffing keep altogether, and blend the whole mixture together with a fork.
Coat the outside of each mushroom cap in olive oil (it will absorb the oil quickly), fill with the mixture, and place in a baking dish that has been lightly coated with more olive oil. When the pan is full, if desired, sprinkle a bit of feta cheese over each cap, to brown as it cooks.
Cook approx 20 minutes to ½ hour (depending again on the size of the mushrooms). When the mushroom caps themselves are cooked, the stuffed mushrooms are ready. Feta sprinkled on the mushrooms will be browned when mushrooms are fully cooked.
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