I am such a fan of mushrooms and couscous, so these Vegan Couscous Stuffed Mushrooms are right up my street, so to speak!
Mushrooms are really beneficial to all diets and there is much-proven research into the health benefits of these fabulous fungi.
This dish is really easy to make.
Start by preheating the oven as per directions in the recipe.
Place the couscous in a bowl and add a good pinch of freshly ground salt and black pepper to season it. Pour over the freshly boiled water and stir.
Put a plate on top, which will stop moisture from escaping thus enabling the couscous to absorb all the water.
Meanwhile, cut the stalks out of the mushrooms and trim any ‘fluffy’ bits from around the edges of the caps, doing this will make it easier when filling the mushrooms with the couscous.
Place the mushrooms, cap side down on a lightly oiled baking tray, and pour 5 ml / 1 teaspoon of oil in each.
Place them in the middle of the oven for 10 minutes which will cook them enough to release their juices. Then their juices will mix with the oil and provide more flavour to the dish.
Next, heat the remaining oil in a frying pan and sauté the onion for 2-3 minutes. Then add the chopped tomatoes and minced garlic.
Cook for a further 3 minutes and then remove from the heat.
After 10 minutes, remove the mushrooms from the oven and carefully pour the juices from each mushroom into the couscous.
Thus adding extra flavour to the couscous and it will ensure the mixture is lovely and moist.
Now you can mix all the remaining ingredients together with the couscous which will form the mixture to stuff the mushrooms with.
Use a spoon to fill each mushroom with the couscous mixture, piling it high as it will reduce down slightly during baking.
At this stage, the mushrooms are fine to eat as they are but returning the mushrooms to the oven and baking for 15-20 minutes, allows the couscous to heat through and turn golden brown.
Also, the cheese cubes will start to melt which will result in the dish tasting even better!
Serving Ideas for these Vegan Couscous Stuffed Mushrooms
As the couscous is a carbohydrate, I like to serve these Stuffed Mushrooms on a bed of salad leaves and with extra vegetables like my Vegan Green Beans with Sesame-Seeds. They go very well together to make a complete main meal, especially if you are watching your calorie intake.
I also love my Vegan Roasted Red-Pepper Sauce over the top which enhances the colour of the dish and gives a really lovely tangy twist!
Please note that the calories don’t include the green beans or red-pepper sauce and are just for the stuffed mushrooms.
These may not be ‘Magic’ 🍄 mushrooms but I hope they make you happy! 😉
If you have enjoyed these Vegan Couscous Stuffed Mushrooms, it would be great to know. 👍 So please leave me a comment below.
Happy stuffed mushroom making and ENJOY! 😊
Vegan Couscous Stuffed Mushrooms
- 30 min
- 333 per two stuffed mushrooms Cals/Serving
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- 4 large flat Mushrooms
- 50 g / 1¾ oz couscous
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, finely diced
- 30 g / 1 oz vegan cheese, finely cubed
- A handful of fresh parsley, finely chopped
- 90 ml / 3 fl oz freshly boiled water
- Freshly ground salt and pepper to taste
- 30 ml / 2 tablespoons oil
- Step 1
- Preheat the oven to 180℃ fan/200℃/400°F/Gas 6.
- Step 2
- Place the couscous in a bowl with a good pinch of freshly ground salt and black pepper. Pour over the freshly boiled water, stir and cover with a plate.
- Step 3
- Trim the mushrooms by carefully cutting out the stalk and any loose bits of skin around the edges of the caps.
- Step 4
- Put the mushrooms, with the cap side down, on to a lightly oiled oven tray and pour 5 ml / 1 teaspoon of the oil in each mushroom and cook in the middle of the preheated oven for 10 minutes.
- Step 5
- Heat the remaining 10 ml / 2 teaspoons of the oil in a pan and sauté the onion for 2-3 minutes.
- Step 6
- Next, add the chopped tomatoes and garlic and continue to cook for 3 minutes, stirring occasionally. then remove from the heat.
- Step 7
- When the mushrooms have baked for 10 minutes, remove them from the oven and carefully pour the juices into the couscous.
- Step 8
- Next, add the onion and tomatoes, to the couscous along with the cubed cheese and finely chopped parsley. Mix the ingredients together, ensuring they are evenly distributed in the couscous.
- Step 9
- Divide the mixture between the four mushrooms.
- Step 10
- Place back in the oven and cook for 15-20 minutes until the tops are golden brown and the cheese is starting to melt.
- Step 11
- Serve on a bed of mixed leaves with Vegan Green Beans with Sesame-Seeds and Vegan Roasted Red-Pepper Sauce, not included in the calories stated above.