Mediterranean Portobello Mushrooms & Bacon

Name: Mediterranean Portobello Mushrooms & Bacon with Roast Veggie Couscous & Yoghurt Drizzle
Total time: 35 min
Yield: 2
Cuisine: Australian
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 Leaves; 1 packet Greek-Style Yoghurt; 1 packet Parsley; 100 g Diced Bacon; 1 drizzle olive oil; 20 g butter; ¾ cup water

with Roast Veggie Couscous & Yoghurt Drizzle

Get up to $175 off

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.

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

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 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

PDF

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

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.

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.

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, baby spinach leaves and bacon. 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!