Ingredients 10 Button Mushrooms (these are perfect for stuffing)
½ Cup of Cous Cous (can be substituted with Quinoa)
½ Mushroom Stock Cube (can be substituted with Vegetable Stock Cube)
1 Tablespoon of Anchovies
1 Small Birds Eye Chilli
1 Teaspoon Oregano
1 Tablespoon Basil Leaves
1/4 Cup Grated Parmesan Cheese
1/4 Cup Fetta Cheese
Pinch Black Pepper
Key ingredients include cous cous, anchovies, parmesan and fetta cheese, mushrooms, chilli, pepper, basil and oregano
Boil water and pour over cous cous.
Water should sit approximately 1cm over the cous cous.
Crumble and mix the mushroom stock cube into the cous cous and water.
Set aside until all the water has been absorbed.
Remove stalks from mushrooms and dice.
Chop anchovies, chilli and basil.
In a non-stick pan add the cous cous, diced mushroom stalks, anchovies, chilli, basil, oregano, black pepper and grated parmesan and fetta cheese.
Saute ingredients until thoroughly mixed and cheese has melted. No oil or salt is required in this dish as there is sufficient oil and salt from the anchovies. If mixture is dry, drizzle a little virgin olive oil to moisten. Allow mixture to cool.
Saute the Mushroom and Cous Cous Mixture
Peel mushrooms (done by hand not with a vegetable peeler) It’s the outer skin of the mushrooms which is taken off, resulting in a clean and crisp look.
Stuff peeled mushrooms with the cous cous mixture
Bake in an pre-warmed oven at 180 degrees for approximately 20-25 minutes or until the cous cous mixture turns a golden colour and resembles a crumble.
Serve as a vegetable accompaniment to meat, chicken or fish
Enjoy as a vegetable dish or as an accompaniment to a main meal - simply delicious