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 CouscousPrint Recipe
- 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
Pre-heat the oven to 200°C/390°F/Gas Mark 6.
Finely dice the onion, leek, garlic cloves, and chillies.
Place a saucepan over a medium heat and add in the olive oil and heat up for a couple of minutes.
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.
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.
Place the mushrooms onto the baking sheet and drizzle with a little olive oil, then portion the couscous onto the mushrooms.
Bake in the oven for 10 minutes.
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.
Serve and enjoy.