Mediterranean Portobello Mushrooms & Bacon
with Roast Veggie Couscous & Yoghurt Drizzle0.0(0)
Calories
:
519 kcalProtein
:
18.8g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- 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
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
100 g
Diced Bacon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
Nutrition Values
Energy (kJ)2170 kJ
Calories519 kcal
Fat27.9 g
of which saturates12 g
Carbohydrate46.5 g
of which sugars7.8 g
Dietary Fibre5.7 g
Protein18.8 g
Sodium1390 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
•Medium Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut brown onion into thick wedges.
- Slice courgette into half-moons.
- Finely chop garlic.
2
- 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.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
4
- 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.
5
- To the pan with couscous, add roasted onion, courgette, baby spinach leaves and bacon. Stir to combine and season to taste.
6
- Divide Mediterranean roast veggie couscous between bowls. Top with portobello mushrooms.
- Drizzle over Greek-style yoghurt.
- Tear over parsley to serve. Enjoy!
