Starters - Cous- cous stuffed mushrooms

Friday 9th February 2018

Serves: 4
 
These tasty baked mushrooms make a delicious easy starter.  Also good served as canapes with pre dinner drinks, as long as you choose small mushrooms.  Any of the left over cous- cous mixture can be served with a salad the following day.
 
12 medium size chestnut or button mushrooms or a mixture of both
Approx. 2 tbsp. olive oil
100g cous-cous
350ml chicken stock, boiling
2 spring onions, chopped. Optional
Handful fresh parsley, chopped
30g grated Cheddar cheese
10g grated Parmesan cheese
A little paprika
  • Pre-heat oven to 190C, 170 Fan, Gas 5. 
  • Put the cous-cous into a medium size mixing bowl.  Pour over the boiling stock.  Cover bowl with a plate and set aside for 10 minutes.
  • Remove mushroom stalks and chop.
  • Brush the mushrooms all over with the olive oil, then place them on a baking sheet lined with non-stick liner, gill side up.
  • Fluff up couscous with a fork.  
  • Stir the chopped mushroom stalks with the spring onions if using, and the parsley into the couscous.
  • Stir in ¾ of the grated cheese.
  • Using a teaspoon, fill each mushroom cap with the cous-cous, pushing it in with your fingers. 
  • Divide remaining cheese over the top of each mushroom then sprinkle with a little paprika.
  • Bake the mushrooms for 10-12 minutes, until golden.
  • Serve warm.

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