Couscous-stuffed mushrooms

Name: Couscous-stuffed mushrooms
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 4
Ingredients: 125 g (4oz) couscous; 20 g pack flat-leafed parsley, roughly chopped; 280 g jar mixed antipasti in oil, drained and oil reserved; 8 large flat Portabellini mushrooms; 25 g (1oz) each butter and flour; 300 mL (1/2 pint) skimmed milk; 75 g (3oz) mature Cheddar, grated, plus extra to sprinkle

Serve these cheesy stuffed mushrooms as a vegetarian starter for eight or a main course for four

By The GH Kitchen TeamPublished: 17 June 2005

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Yields:

Prep Time:

3 mins

Cook Time:

12 mins

Total Time:

15 mins

Ingredients

125 g (4oz) couscous
20 g pack flat-leafed parsley, roughly chopped
280 g jar mixed antipasti in oil, drained and oil reserved
8 large flat Portabellini mushrooms
25 g (1oz) each butter and flour
300 ml (1/2 pint) skimmed milk
75 g (3oz) mature Cheddar, grated, plus extra to sprinkle

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan) mark 7. Put the couscous into a bowl with 200ml (7fl oz) boiling water, the chopped parsley and the drained antipasti, along with 1tbsp of the reserved oil. Stir well.
2. Step 2
  Put mushrooms on to a non-stick baking tray and spoon a little of the couscous mixture into the centre of each. Cook in the oven while you make the sauce.
3. Step 3
  In a small pan, whisk together the butter, flour and milk over a high heat until the mixture comes to the boil. Lower the heat as soon as it starts to thicken and whisk constantly until smooth. Take pan off the heat and stir in the cheese.
4. Step 4
  Spoon sauce over the mushrooms and sprinkle with remaining cheese. Return to the oven for a further 7-10min until golden. Serve with a green salad.

Per Serving:

Calories: 390
Total carbs: 35 g
Total fat: 17 g
Saturated fat: 10 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time