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.
Have you created any recipes out of nothing recently? Or are you better at keeping a well stocked fridge than me?!