Couscous stuffed mushrooms

Friday 12th October 2018

Couscous stuffed mushrooms

Serves 2 as a meal or 4 as a snack

Flat field mushrooms are at their best in the autumn.  When filled with couscous and topped with grated cheese they make a delicious meal or snack which is suitable for vegetarians.

4 large field mushrooms, brushed clean

Olive oil or spray oil for coating

1x 100g packet roasted vegetable couscous, I like Ainsley Harriot’s

Juice ½ fresh orange

75g Cheddar cheese, grated

  •  Pre-heat oven to 210C, 190C, Fan, Gas 6.
  • Make up packet of couscous exactly as directed on packet.  Set aside for 10 minutes, then add orange juice to the couscous and fluff up with a fork to separate the grains.
  • Meanwhile, brush or spray both sides of each mushroom lightly with oil.  Arrange, in a single layer on a baking sheet.
  • Fill each mushroom cap fairly generously with the couscous.  Reserve any remaining couscous to serve as a side dish.
  • Divide the grated cheese evenly between the mushrooms, sprinkling it over to cover the couscous.
  • Bake for about 15 minutes, until cheese is melted and golden. 
  • Serve immediately with salad leaves and any remaining couscous.