Mediterranean Portobello Mushrooms

Name: Mediterranean Portobello Mushrooms with Roast Veggie Couscous & Yoghurt Drizzle
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: ½ Red Onion; 1 Courgette; 1 sachet Mediterranean Spice Blend; 2 Portobello Mushrooms; 2 Garlic; 1 packet Couscous; 1 sachet Vegetable Stock Powder; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 packet Parsley; 1 drizzle olive oil; 20 g butter; ¾ cup water

with Roast Veggie Couscous & Yoghurt Drizzle

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Calories

379 kcal

Protein

10.9g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk

Meaty portobello mushrooms are the star of this dish, seasoned with our Mediterranean spice blend and oven-baked to perfection. It sits on a bed of pillowy couscous, tossed through with roasted courgette and onion. Drizzle with yoghurt and sprinkle with parsley for the ultimate vegetarian meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

Courgette

1 sachet

Mediterranean Spice Blend

Portobello Mushrooms

Garlic

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Parsley

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

¾ cup

water

Nutrition Values

Calories379 kcal

Energy (kJ)1590 kJ

Fat15.7 g

of which saturates7.5 g

Carbohydrate46.5 g

of which sugars7.7 g

Dietary Fibre5.7 g

Protein10.9 g

Sodium994 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Stor kastrull

Cooking Steps

Preheat oven to 240°C/220°C fan-forced.
Cut brown onion into thick wedges.
Slice courgette into half-moons.

Place veggies and portobello mushrooms on a lined oven tray. Drizzle with olive oil and sprinkle with Mediterranean spice blend. Toss to coat and roast until tender, 20-25 minutes.

Meanwhile, finely chop garlic.

In a medium saucepan, heat the butter over medium-high heat.
Add garlic and cook until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil.
Add couscous and stir to combine. Cover with a lid and remove from heat.
Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

To the pan with couscous, add roasted onion, courgette and baby spinach leaves. Stir to combine and season to taste.

Divide Mediterranean roast veggie couscous between bowls. Top with portobello mushrooms.
Drizzle over Greek-style yoghurt.
Tear over parsley to serve. Enjoy!