Mushrooms with Blue Cheese and Couscous
Ingredients
30 small button mushrooms
1/2 lemon
salt, pepper, chili
a little oil
Filling
1/2 cup (cappuccino cup) fine couscous
1/2 cup boiling water
2 tablespoons lemon juice
2 green onion stalks
1 bunch parsley
blue cheese (gorgonzola, roquefort, etc.)
salt
How to prepare mushrooms with blue cheese and couscous
- Remove the stems from the mushrooms, wipe with a damp cloth, and drizzle with lemon juice. Then brush with oil on all sides.
- Heat a grill pan well and place the mushrooms in it, with the stem side facing up. Grill for 5 minutes. Turn them over (drain the liquid that has collected in the caps first) and grill for another 5 minutes on the other side.
- Remove the mushrooms to a plate and sprinkle with salt, pepper, and chili to taste. Add 1 teaspoon of oil and mix gently. Leave them aside while we prepare the filling.
- Mix the couscous with salt and lemon juice. Pour boiling water over it. Cover the bowl with a small plate and let it sit for 5 minutes.
- Fluff the couscous with a fork to separate the grains and add the chopped herbs. Taste for salt and lemon juice.
- In half of the grilled mushrooms, place a small cube of blue cheese (enough to fit in the indentation where the stem was). Put couscous on top (as much as will stay on the mushroom). Cover the stuffed mushrooms with another mushroom and insert a toothpick (piercing through both mushrooms). This way they will be very stable and easy to eat.
Mushrooms on the grill
Stuffed mushrooms
Mushrooms with Blue Cheese and Couscous
