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Stuffed Mushrooms

by Annalisa Brown (follow)
Healthy (1888)      Quick (1387)      Vegetables (486)      Appetisers (114)      Low in Fat (1)     
Trouble finding a dish which provides you with a myriad of vitamins and nutrients?

This mouth watering mushroom dish tastes delicious and is a great way getting the entire family to eat something that is low in fat and healthy for them.

Stuffed Mushrooms make the perfect accompaniment to any meat, chicken or fish dish
Stuff Mushrooms make the perfect accompaniment to any meat, chicken or fish dish

Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Makes: 4 servings

10 Button Mushrooms (these are perfect for stuffing)
Ĺ Cup of Cous Cous (can be substituted with Quinoa)
Ĺ 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

Cous Cous, Anchovies, Mushroom Stalks, Feta and Parmesan Cheese, Chilli, Pepper, Basil and Oregano make up the key ingredients of this stuffing mix up the
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 Mix
Saute the Mushroom and Cous Cous Mixture

Peel mushrooms (done by hand not with a vegetable peeler) Itís 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

Stuff mushrooms and place into a pre-warmed oven at 180 degrees and bake for 20-minutes or until the tops are golden in colour
Stuff mushrooms

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
Enjoy as a vegetable dish or as an accompaniment to a main meal - simply delicious

#Quick, Easy, Simple
#Low in Fat
I like this Recipe - 10
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Wouldn't peel mushrooms. That's where all the nutritious goodness is!
Also huge time-wastage, IMHO!
Would tweak recipe to my liking, but at least this has reminded me to cook some!
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