Goat cheese stuffed mushrooms, spinach and cuscous with fried shallot and garlic

20 mins
? 2 portions

300g mushrooms
50g goat cheese
150g Creme fraiche
Parsley, coriander, pepper (finely chopped)
Handful of breadcrumbs
Splash of olive oil
2 shallots (chopped)
1 garlic clove (finely cut)
100g spinach
100g couscous

Preheat the oven to 190ºC. Prepare a small tray with aluminium foil. Cut the mushroom legs of and spread the cups on the tray (keep the legs on the side). In a small bowl, mix goat cheese together with Creme Fraiche and herbs. Spread the mixture on the mushrooms and season with pepper. Put it in the oven for about 20 mins (sprinkle with breadcrumbs after about 15 mins). Meanwhile, heat the olive oil in a frying pan and fry chopped shallots for a couple of minutes. Add garlic and mushroom legs. Fry until mushrooms are done (minute before it’s done, add in spinach to wilt while waiting for everything else is finished). Boil water in a kettle and cook couscous according to a package with some vegetable stock to give it some flavour. When mushrooms are done, serve all together.

Price: £2.70 (based on Sainsbury’s prices)
Notes: This was literally a leftover meal so feel free to add things you have left in your fridge.

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