“Life is too short to stuff a mushroom.”
Unless it is a Portobello mushroom; they can be grilled, oven roasted, sautéed and stuffed!
They are great as a side dish, starter or doubled up for a main course.
Let’s stuff these bad boys!
Can’t wait to start!
Clean, remove the stalk and scape out the gills with a teaspoon.
- 4 large portobello mushrooms
- 2 shallots
- 1 clove garlic, minced
- 1 small lemon
- 100g couscous
- 200ml vegetable stock
- 3 tbsp olive oil
- 2 tbsp coriander
- 1 tbsp pomegranate seeds
- 2 tbsp toasted pine nuts
- 4 slices of pancetta
- Freshly ground sea salt & black pepper
Sauté the onion and garlic, then coat the couscous in the oil.
Add the pine nuts and coriander and fluff up that couscous!
Now break up the crispy pancetta and mix.
- Preheat the oven to 200°C/fan180°C/gas 6.
- Place the couscous in a bowl.
- Add 1 tbsp of olive oil to sauté pan, fry garlic and shallots, then stir in and coat couscous.
- Then stir in the olive oil and lemon juice.
- Pour the boiling stock onto the couscous, stir and cover.
- Crisp up the pancetta in a dry pan.
- When the couscous is ready, add the pine nuts, chopped herbs, crispy pancetta and season to taste.
- Wipe clean the mushrooms and remove the stalks.
- Brush the mushrooms with olive oil, inside and out and season, using a pastry brush.
- Put the mushrooms, cap-side down, on a lined baking tray.
- Fill the mushroom caps, drizzle with a little olive oil and lemons and bake for for 15 minutes.
- Serve hot, with a sprinkling of pomegranate seeds.
Drizzle with olive oil and lemon juice…leave the lemons in the roasting pan…now into the oven!
Don’t forget those jewels!
Ready and oh so good…