Introduction
Stuffed mushrooms are so versatile and make a terrific meal by themself. I sometimes use a slightly smaller mushroom and serve the filled caps as a vegetable with roast lamb and other vegetables.
Ingredients
- ½ cup couscous
- 2 tsp olive oil
- ½ red onion, finely sliced
- ½ tsp ground cumin
- 1 roasted red capsicum, sliced
- 100g fetta, crumbled
- 425g can GREENSEAS Tuna Chunks in Oil , drained
- ¼ cup slivered almonds, toasted
- ¼ cup flat leaf parsley, chopped
- ¼ cup fresh coriander, chopped
- 8 large field mushrooms, stems removed
- ½ cup natural yoghurt
- 3 tsp lemon juice
- ½ tsp smoked paprika
Instructions
- Combine couscous with ½ cup boiling water. Cover 5 minutes. Stir with a fork and set aside.
- Heat oil in a large frying pan. Add onion and cumin, cook for 2-3 minutes or until onion has softened. Add to the couscous with the capsicum, fetta, GREENSEAS tuna , almonds, parsley and coriander. Mix well.
- Lay mushrooms cap side down on a lined oven tray. Fill with couscous mixture and drizzle with extra oil. Bake in a preheated oven of 180°C for 10-15 minutes, or until mushrooms are tender.
- Combine yoghurt and lemon juice in a small bowl, mix well. Serve mushrooms with yoghurt sauce sprinkled with paprika.
