Stuffed mushrooms

Method

1. Preheat the oven to 190°C/Gas 5.

2. Place the mushrooms on a greased baking sheet. Drizzle over 1 tablespoon of olive oil. Roast the mushrooms in the oven for 30 minutes.

3. Heat the remaining olive oil in a small frying pan. Fry the onion, garlic and chopped mushroom stalks gently for 10 minutes, until softened.

4. Meanwhile, finely chop the soaked porcini. Pour the stock over the couscous and set aside until the couscous has absorbed the liquid.

5. Mix together the fried onion mixture, porcini, couscous, feta and parsley. Season with salt and freshly ground pepper.

6. Stuff the baked mushrooms with the couscous mixture. Sprinkle over the grated Parmesan and breadcrumbs.

7. Return to the oven and bake for a further 15 minutes. Serve warm from the oven.

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Ingredients

6 large flat mushrooms, stalks cut off and reserved and chopped
2 tbsp Olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
25g dried Porcini, soaked in hot water for 10 minutes and drained
50ml vegetable stock
25g Couscous
50g Feta cheese, finely diced
6 tbsp chopped Parsley
salt and fresh ground black pepper
25g Parmesan, finely grated
25g fresh breadcrumbs

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