AuthorBarneyCategoryStarters & Sides, VegetarianThis tasty trio of quick & easy oven-baked loaded mushrooms is perfect comfort food.
All you need are Mushrooms (Portobello work well), couscous and cheese if you choose - plus a few jars of Olive Branch deliciousness.
Boil cous cous as per packet instructions.
Carefully wipe off any excess dirt if any from the mushrooms. Gently pull out stalks (reserve for cooking into another dish - too good to waste!).
Place mushrooms on baking tray and spoon on cooked cous cous. Using clean spoons, add a generous amount of each Olive Branch product, then gently mix in a little.
Bake in the oven until mushrooms look cooked.
Take out and grate some cheddar or add crumbled feta to preferred filling - we chose Sundried Tomato Mix. Put back in the oven to nicely melt the cheese.
Pull thin strips of spring onion lengthways for pretty curls to garnish, or whichever herb preferred.
Enjoy.
Ingredients
Directions
Boil cous cous as per packet instructions.
Carefully wipe off any excess dirt if any from the mushrooms. Gently pull out stalks (reserve for cooking into another dish - too good to waste!).
Place mushrooms on baking tray and spoon on cooked cous cous. Using clean spoons, add a generous amount of each Olive Branch product, then gently mix in a little.
Bake in the oven until mushrooms look cooked.
Take out and grate some cheddar or add crumbled feta to preferred filling - we chose Sundried Tomato Mix. Put back in the oven to nicely melt the cheese.
Pull thin strips of spring onion lengthways for pretty curls to garnish, or whichever herb preferred.
Enjoy.