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 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

Veggie

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 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

Energy (kJ)1590 kJ

Calories379 kcal

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

•Medium Pan

•Baking Paper

Cooking Steps

PDF

• 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