We all know about stuffed mushrooms, but have you ever tried stuffing them with couscous and string cheese? We have, and the result was exceptional!
If you’re looking for a tasty and original starter, perhaps mushroom-based, try these champignon mushrooms stuffed with couscous and cheese. The recipe is by our Fernanda Nicotra foodblogger at Giallo Zafferano!
- 7 mushrooms (champignons) (large)
- 200 g mushrooms (smaller)
- salt to taste
- extra virgin olive oil to taste
- parsley to taste
- 2 cloves of garlic
- 100 g cheese (pasta filata)
- 100 g uncooked couscous
- 100 g water (approx.)
For this recipe, you need large mushrooms and a few smaller ones. Start by cleaning them, cutting off the dirt, rinsing them quickly under running water and pat them dry.
Remove the stalks and set them aside. Remove the gills and throw them away if they are too dark. Place the caps in a baking dish, drizzle with oil, sprinkle with salt and bake in a ventilated oven at 180°C for 10 minutes.
Chop the parsley, crush the garlic and sauté in a good amount of oil. Slice the smallest and ugliest mushrooms and do the same with the stalks put aside, add them to the parsley and garlic, salt and leave on a high flame for about ten minutes.
Remove the garlic and continue with the recipe. Gather the couscous in a bowl, mine was spinach, but classic couscous is also excellent. Add salt, oil and boiling water, stir, cover and wait 10 minutes for it to rehydrate.
Crush the couscous with a fork and add the mushrooms that you have just grilled. Take the caps that you have put in the oven, fill them with a piece of cheese and couscous, compacting well with your hands.
Place another piece of cheese on top of the couscous and bake in the oven at 180°C for 5-7 minutes, just enough time to make them au gratin. Remove from the oven and serve hot and stringy.