Cheese Stuffed Portobello Mushrooms
with Chimichurri and Tomato & Pepper Couscous Tabbouleh
These delicious Cheese Stuffed Portobello Mushrooms have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
4 unit(s)
Portobello Mushrooms
3 unit(s)
Garlic Clove
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
10 grams
Vegetable Stock Paste
(Contains Celery)
50 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
½ unit(s)
Lemon
1 unit(s)
Spring Onion
1 bunch(es)
Flat Leaf Parsley
1 pinch
Chilli Flakes
Not included in your delivery
240 milliliter(s)
Boiled Water for the Couscous
½ tsp
Sugar for the Salsa
2.5 tbsp
Olive Oil for the Salsa
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Remove the stems from the portobello mushrooms (but leave the mushroom whole). Roughly chop the mushroom stems and set aside.
Peel and grate the garlic (or use a garlic press).
Put the couscous in a large bowl and pour in the boiled water for the couscous (see pantry for amount) from your kettle.
Stir in the vegetable stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
Meanwhile, pop the sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast the peppers on the top shelf for 6-8 mins, then remove from the oven and set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the mushrooms, season with salt and pepper and fry until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.
Transfer them, stem-side up, to the baking tray with the peppers.
Put your (now empty) frying pan back on medium heat with the butter (see pantry for amount).
Once melted, add the chopped mushroom stems and garlic. Season with salt and pepper and fry for 2 mins, then remove from the heat.
Remove from the heat, then divide the mixture between the whole mushrooms. Crumble the Greek style salad cheese over the top.
Bake on the top shelf of your oven until the cheese is golden and the peppers are soft, 8-10 mins.
While the mushrooms bake, cut the tomato into 1cm chunks. Zest and halve the lemon (see ingredients for amount). Trim and thinly slice the spring onion. Finely chop the parsley (stalks and all).
In a small bowl, mix together the chopped parsley, spring onion, chilli flakes (use less if you'd prefer things milder), lemon juice, sugar and olive oil for the salsa (see pantry for both amounts). Set your chimichurri aside.
In another small bowl, combine a drizzle of olive oil with the lemon zest and tomatoes. Season with salt and pepper, then set aside.
When everything's cooked, fluff up the couscous with a fork, then stir through the roasted peppers and the tomato and lemon zest mixture.
Share the tabbouleh between your serving bowls.
Lay the stuffed mushrooms on top and drizzle over the chimichurri to finish.
Enjoy!
