Couscous-stuffed Mushrooms

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 125 gram(s) couscous
• 20 gram(s) pack flat-leafed parsley, roughly chopped
• 280 gram(s) jar mixed antipasti in oil, drained and oil reserved
• 8 large flat Portabellini mushrooms
• 25 gram(s) each butter and flour
• 300 ml (½ pint) skimmed milk
• 75 gram(s) mature Cheddar, grated, plus extra to sprinkle

Method

1. Preheat the oven to 220°C (200°C fan) mark 7. Put the couscous into a bowl with 200ml (7fl oz) boiling water, the chopped parsley and the drained antipasti, along with 1tbsp of the reserved oil. Stir well.
2. Put mushrooms on to a non-stick baking tray and spoon a little of the couscous mixture into the centre of each. Cook in the oven while you make the sauce.
3. In a small pan, whisk together the butter, flour and milk over a high heat until the mixture comes to the boil. Lower the heat as soon as it starts to thicken and whisk constantly until smooth. Take pan off the heat and stir in the cheese.
4. Spoon sauce over the mushrooms and sprinkle with remaining cheese. Return to the oven for a further 7-10min until golden. Serve with a green salad.

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