Stuffed mushrooms might seem out-dated, but we are bringing them back!

They’re tasty, they’re good for you, and they are just awesome!

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Ingredients

6 large flat cup mushrooms, peeled and stem removed and chopped
8 Swiss brown or white mushrooms, peeled and chopped
2 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, crushed
A handful fresh parsley, chopped, reserve a little to garnish
Salt & pepper
1 cup cooked couscous
¼ cup Parmesan cheese, grated
10 macadamia chopped

Method

Preheat oven to 180°C.

Place prepped large mushrooms on a tray and dry bake for 10 mins.

Heat a frypan over low heat and add olive oil, onions, and a good pinch of salt and pepper.

Sauté until soft, about 4 to 5 mins.

Add mushroom and garlic and sauté for 3 min. Add parsley, combine, and cook for 1 min.

Remove from heat and add couscous. Mix well to combine.

Check the stuffing mix for salt and pepper and adjust if needed.

Pile the mixture high on the large mushrooms, top with Parmesan cheese, and bake for 15 mins.

Place on a platter and scatter over reserved parsley, macadamia nuts, and more pepper.