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Stuffed Mushrooms with Spicy Couscous

Couscous-stuffed Mushrooms are a go-to recipe for vegetarians – or rather, people trying to cook for vegetarians that aren’t sure what to make! But with the addition of green chillies and some herbs and spices, these mushrooms pack a really good kick! I’ve included Parmesan Cheese on this recipe, but if you want to make it completely vegan simply leave off the cheese or substitue for a vegan cheese!

Stuffed Mushrooms with Spicy Couscous

Print Recipe
Serves: 4 Cooking Time: 30 mins

Ingredients

  • 4 x Large Flat Mushrooms
  • 60g Couscous
  • 150g Vegetable Stock
  • 1 x Onion
  • 1 x Leek
  • 3 x Garlic Cloves
  • 2 x Green Chillies
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Dried Sage
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Cumin
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • Parmesan Cheese
  • 1 tbsp Olive Oil

Instructions

1

Pre-heat the oven to 200°C/390°F/Gas Mark 6.

2

Finely dice the onion, leek, garlic cloves, and chillies.

3

Place a saucepan over a medium heat and add in the olive oil and heat up for a couple of minutes.

4

Add in the onions, leeks, garlic cloves, and chillies and cook for a few minutes, stirring occasionally, and then stir in the dried herbs and spices.

5

Add in the couscous and cook in the pan for a minute or two, and then add the vegetable stock. Stir, and remove from the heat for five minutes.

6

Place the mushrooms onto the baking sheet and drizzle with a little olive oil, then portion the couscous onto the mushrooms.

7

Bake in the oven for 10 minutes.

8

Remove the mushrooms from the oven and cover each one with a grating of parmesan cheese, and place bake into the oven and bake for a further 5 minutes.

9

Serve and enjoy.

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