So in true ready steady cook style I just knocked up a light lunch and these Stuffed Mushrooms were on the table in not too long.
I had half a packet of Tricolour Couscous left over from my Chickpea Marrow Curry rrecipe. The Tricolour Couscous is made up of golden couscous, some grains are delicately flavoured with spinach and tomato. I decided to make the most of it as the primary base of my mushroom stuffing complimenting it further with some cooked chickpeas and the rest of the ingredients came from the fridge: spring onions, pepper, feta cheese and coriander.
It made for a lovely light, colourful and flavoursome starter. Now whats for dinner?! - leftovers from yesterday.
Portobello Mushrooms Stuffed with Tricolour Couscous
Serves 4 as a starter
Cook 100g Tricolour Couscous according the instructions and set aside for 5 minutes or so to swell.
4 large Portobello Mushrooms, wiped clean and core removed
1 red, yellow or orange pepper, cored, deseeded, rinsed and sliced into small pieces
75g - 100g Feta cheese, sliced into cubes
2 - 3 spring onions, sliced including white bits
200g cooked chickpeas, drained and rinsed
Small handful of fresh coriander, minced
1 teaspoon garlic powder, or 1 garlic clove crushed
Salt and pepper to taste
Olive oil for drizzling
Folk through the couscous grains gently to separate them, then stir in all of the ingredients, except for the Portobello mushrooms and half of the feta cheese.
Then spoon the remaining feta cheese between the four mushrooms, Then carefully with a spoon divide the couscous mixture over the mushrooms, carefully pressing into the corners. Be generous and let it overflow too.
Serve immediately on a bed of light green salad or blanched green beans.