Portobello Mushroom Stuffed with Tricolour Couscous

 I picked up these Portobello mushrooms to make a particular recipe, but when I got home I completely forgot what recipe I wanted to make (problem of flicking through too many cookbooks or maybe it's age?!).  

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

Ingredients

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

Method

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.

 

Transfer the mushroom carefully to a baking tray lined with non-stick baking paper, then drizzle over the oil.  Bake in a preheated oven gas mark 4/180oc for 25 - 30 minutes, until the mushrooms begin to given, soften but not collapse.
Serve immediately on a bed of light green salad or blanched green beans.