Stuffed Portobello ‘Shrooms 0

May 29, 2009

Serves 4 as a starter (or 2 as a mini-main)


4 Portobello Mushrooms

1 clove garlic

Bit of olive oil

Abouuuut 500g cous cous

Vegetable stock

12 chopped dates

Handful of slivered almonds

Handful of chickpeas

Finely chopped parsley


1. Cook the cous cous in the vegetable stock

2. Add in chickpeas, almonds, dates and fluff it up.

3. Crush the garlic and spread it inside the ‘shrooms, then fill each ‘shroom with cous cous.

4. Paint edges of ‘shrooms with olive oil and shove into oven at about 180 for about 5 mins.

5. Take out of oven, sprinkle with parsley and serve on a bed of rocket or baby spinach.

SO DELICIOUSSSSSSSSSSSSS and like most of the recipes on this blog, takes 4.1 seconds from beg. to end!

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