Ingredients
- 6 big portobello mushrooms
- 3/4 cups of couscous
- 1 tsp of smoked paprika
- 5 garlic cloves
- few sage leaves or herbs of your choice
- salt and cracked black pepper
- 4 tbsp of Parmesan cheese powder
- 2 tbsp olive oil
- 1cups of hot boiling water
- grated cheese
Directions
- Make a paste with sage, oil and garlic. Add them in a bowl with the rest remaining dry ingredients, mix properly until the smoke paprika and the garlic paste is well corporate, then add the hot water. Give a good mix and cover, let sit for about 15 minutes and fluff the couscous with a fork. Set aside.
- Clean the mushrooms (trim the borders and remove the inside stalks, seasons with salt and pepper). Then scoop the couscous mixture evenly in each mushroom’s cups, add grated cheese and bake them into a 180°C preheated oven for 20 minutes (cover them with foil for the first 15 minutes and remove foil to get even roast). Serve hot with your main course.