John Myers
Ingredients for 2 servings:
- 12 m.-sized mushrooms
- 75 g couscous
- 80 ml vegetable stock
- n. B. Herbs of Provence
- e.g. Thyme or rosemary, ground or crushed
- some lemon juice
- salt and pepper
- 150g Gorgonzola
- some olive oil
- Fat for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Preheat the oven to 180°C (top/bottom heat). Heat the broth and pour it over the couscous. Add the herbs (not too much, as they shouldn’t overpower the flavor of the mushrooms) and let it simmer. Clean the mushrooms, remove the stems, and scrape out the gills with a spoon. Sprinkle the mushrooms with a little lemon juice, season with pepper and salt, and place in a greased baking dish. Fluff the couscous with a fork and stuff the mushroom caps with it. Place a piece of Gorgonzola cheese on each mushroom, drizzle with a little olive oil, and bake in the oven for about 15-20 minutes. Serve with a fresh, colorful salad and/or baguette. This recipe serves two as a main course or four as a starter.
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