500 grams large field mushrooms
200 grams couscous
1 tablespoon salt-free seasoning powder
1 whole egg (biological or free range)
100 grams hard cheese
extra virgin olive oil
There are many ways to prepare stuffed mushrooms, that make an excellent horse d’oeuvre, snack, or garnishing. I have prepared a special version this time, using the couscous and mushroom stalks as filling.
The attractive feature of this recipe it that we can use a great variation of seasonings.
1. Boil some water with salt and pepper in it. When the water starts boiling, turn off the heat and pour enough water over the couscous to cover it completely. Stir the couscous and cover the dish.
2. Clean the mushrooms, including their stalks as well.
3. Place the mushroom caps upside down in a pan lightly sprinkled with olive oil (if the caps are too rounded, cut a 1-2 mm thick slice off the tops)
4. Finely chop the stalks (and the cap cut-offs, if any)
5. Cool the couscous; add the chopped mushrooms and the egg
6. Spread the couscous over the mushroom caps and sprinkle grated cheese on top
7. Bake the mushrooms at180 degrees Celsius. Check with a needle whether they are baked.
8. Sprinkle some more grated cheese on top before serving the mushrooms
– For a more exotic flavor, add some oriental or Mediterranean slices are added to the couscous.
– We can use stock instead of seasoning powder.
– We can add some grated cheese to the couscous filling as well.
– If the couscous has already become soft, but it hasn’t soaked up all the water, strain the excess water first; otherwise, the egg won’t hold the filling together.