Stuffed field mushrooms

Saturday 26th September 2020

Stuffed field mushrooms

SERVES: 4 AS A SNACK OR 2 AS A MAIN MEAL, WITH A MIXED SALAD

1 Make up 1 x 110g packet supermarket own-label Mediterranean Inspired Couscous, exactly as directed on the packet. Set aside, covered, for 5 minutes.

2 Stir in 1tbsp olive oil.

3 On a chopping board, remove stalks from 4 large, clean, field mushrooms. Chop the stalks and stir into the prepared couscous.

4 Arrange the mushrooms on a greased baking sheet.

5 Spray each mushroom, on both sides with about 4 sprays of spray oil. Alternatively, brush mushrooms on both sides with a little olive oil.

6 Divide the prepared couscous between the mushrooms. Top the fillings, evenly, with about 25g each of crumbled Feta cheese. Bake the mushrooms at 200C fan, gas mark 6, for 15 minutes. Serve immediately.

Optional One heaped tablespoon of freshly chopped parsley or coriander added to the filling is delicious, should you have fresh herbs available.

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