Starters - Cous- cous stuffed mushrooms
Friday 9th February 2018
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.