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; 1 packet Button Mushrooms; 2 Garlic; 1 packet Couscous; 1 sachet Vegetable Stock Powder; 1 packet Baby 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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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.

Tags:

Veggie

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Courgette

1 sachet

Mediterranean Spice Blend

1 packet

Button Mushrooms

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

Calories389 kcal

Energy (kJ)1630 kJ

Fat16 g

of which saturates7.5 g

Carbohydrate46.5 g

of which sugars7.7 g

Dietary Fibre6.5 g

Protein12.3 g

Cholesterol0 mg

Sodium996 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!