I haven’t posted a
recipe for a while. It’s not that we haven’t been eating, we most definitely
have (Heathrow injection anyone?!) - It’s just that we’ve been eating the same old, same old or things that everyone knows how to cook, or I’ve been testing
out great recipes by lovely bloggers.
But the other night
I found myself with a ridiculously empty fridge, a hungry tummy and a sudden
burst of inspiration. So I made these:
Cous cous stuffed
mushrooms. And they were delish.
I’m a big fan of
stuffed mushrooms. If you follow me on Instagram, you may have seen a similar pic a little while ago – they were stuffed with lentils and feta (Mum’s
idea) among other things and made for a pretty tasty brunch.
These new ones
however, were even tastier – possibly more so given the distinct lack of
anything interesting going on in my fridge at the time.
Here’s how to make
them:
What you need:
: 4 large cup
mushrooms
: 1-2 cups of cooked
cous cous
: Diced bacon (as much as you fancy)
: 1 courgette
: 1 red onion
: 1-2 cups of grated
haloumi
: lemon juice (about
half a lemon)
: Handful of fresh
herbs (I had mint and parsley)
: 1 garlic clove,
finely chopped
: Handful of grated
cheese (anything will do – I had a dry old bit of parmesan to use up!)
: Salt and pepper to
taste
What to do:
: Trim the mushroom
stalks and place the cups onto a baking tray. Chop the remaining stalky bits
and put aside for later.
: Cook cous cous
according to packet instructions and set aside.
: In a pan, sauté the
onion and garlic until soft. Add the bacon and fry for a further minute or so.
Then add the courgette and remaining mushrooms. Cook until soft.
: Remove from the
heat and stir the mixture into the cous cous along with the grated haloumi. Add
the herbs, lemon juice and salt & pepper and stir once more.
: Then, spoon the
mixture into the mushrooms, packing it in as tightly as possible. The fuller
the better! You'll probably have some leftover but I turned our leftovers into a yummy salad the next day.
: Top with the grated
parmesan and your mushies are ready for the oven.
: Bake at 200 for
approx 25 minutes or until the cheese has melted and mushrooms are soft.
: They would probably
be perfect with a great big salad, sadly I only had a few asparagus spears available
– but they were still damn good.
Enjoy!
Have you created any recipes out of nothing recently? Or are you better at keeping a well stocked fridge than me?!






















































