Easy Veggie Cups
September 7th 2009 02:18
A quick and easy appetiser! It’s also a great Tapas dish and will bode well with your vegetarian friends.
A lovely alternative to using pastry, bread or crackers as the usual staple, large mushrooms are a fibrous and healthier choice – for those of us who want to leave the calories for desserts...
What you need:
6 large mushrooms
4 pieces of sundried tomatoes
1/2 cup of instant couscous
1/2 cup of vegetable stock
mozarella cheese or parmesan cheese
1/2 eshallot
2 tablespoons of chopped flat-leaf parsley – optional
dried oregano
salt
chili flakes or pepper
fluff couscous and add sautéed vegetables (from step 3); mix well.
1…Wipe the mushrooms and remove the stem and a little part of the inside flesh – just enough that you have a small cavity for the filling.
2…Finely dice the stems and flesh, and the sundried tomatoes.
3…Sauté the eshallot until fragrant, add mushrooms and sundried tomatoes – season with salt and chilli flakes/pepper to your liking.
4…In a separate pot, bring vegetable stock to a boil then turn off heat – season with a bit of salt and add couscous to it. After a few minutes, fluff couscous and add sautéed vegetables (from step 3) to it. Add parsley and mix through and well.
5…Brush the mushroom cups with olive oil. Place on a tray or oven-proof dish and sprinkle some salt on them. Preheat oven at 180 C/350 F.
6…Fill each mushroom cavity with the filling, packing it in firmly. Top with the cheese.
7…Bake mushrooms for 15-20 minutes or until mushrooms are tender and topping is golden.
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