stuffed mushrooms

Based on 0 ratings
D

Denitsa

Community member

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings2
8
portobello mushrooms
95 g
couscous
1 tbsp
extra-virgin olive oil
1 tsp
ground cumin
¼ tsp
cayenne pepper
125 ml
chicken stock
1
tomato
1 tbsp
lemon juice
2 tbsp
parsley
½ g
pepper
2 tsp
lemon zest

  • Step 1/3

    • 8 portobello mushrooms

    Peel the mushrooms and remove the stalks, then grill them top-side up

  • Step 2/3

    • 95 g couscous
    • 1 tbsp extra-virgin olive oil
    • 1 tsp ground cumin
    • ¼ tsp cayenne pepper
    • 2 tsp lemon zest

    Place the couscous, olive oil, cumin, cayenne pepper and lemon rind in a bowl. Season, then stir the flavourings through the couscous

  • Step 3/3

    • 125 ml chicken stock
    • 1 tomato
    • 1 tbsp lemon juice
    • 2 tbsp parsley
    • ½ g pepper

    Bring the chicken stock to the boil and stir it into the couscous. Cover and leave for 5 minutes, then fluff the grains with a fork. Stir in the tomato, lemon juice, parsley and peppers. Fill each mushroom with some of the couscous mixture and pack down firmly. Grill until the couscous is golden. Serve hot or cold.

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