Festive Stuffed Mushrooms
An incredibly easy and tasty mushroom delight that’s perfect for a festive starter or light meal – actually it’s good for any time of the year!
Preheat oven to 200C/180C fan/ gas 6
Remove the stalks from the mushrooms, roughly chop them and set aside. Brush the mushroom caps all over with oil. Place in a shallow ovenproof dish cap side up and bake for 15 minutes.
Meanwhile prepare the couscous according to the packet instructions.
Melt the butter in a frying pan over a medium heat and cook the leek and mushroom stalks until softened. Season with salt and a little black pepper. Add the leeks to the couscous and then stir in the chestnuts and cranberries. Mix together until well combined.
Remove the mushrooms from the oven and turn the caps stalk side up. Pile the couscous on top of the mushrooms and dot over the chopped brie. Return to the oven and bake for 10-12 minutes until golden. Serve with rocket.
- 4 large flat mushrooms
- 2 tbsp light olive oil
- 1 x packet of Ainsley Harriott Wild Mushroom Couscous
- 25g butter
- 1 leek, finely sliced
- 50g ready-to-eat chestnuts
- 2 tbsp cranberries
- 50g brie, chopped into small chunks
- 100g rocket, to serve