Mediterranean Portobello Mushrooms
with Roast Veggie Couscous & Yoghurt Drizzle
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Red Onion
1
Courgette
1 sachet
Mediterranean Spice Blend
2
Portobello Mushrooms
2
Garlic
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 sachet
Vegetable Stock Powder
1 packet
Baby 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
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut onion (see ingredients) 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 seasoning.
• 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 water is absorbed, 5 minutes.
Fluff up with a fork.
• To the pan with couscous, add roasted onion,
courgette and baby leaves. Stir to combine and
season to taste with salt and pepper.
• Divide roast veggie couscous between bowls.
• Top with Mediterranean portobello mushrooms.
• Drizzle over Greek-style yoghurt and tear over
parsley to serve. Enjoy
