Barbecued field mushrooms stuffed with roasted capsicum and couscous
(Serves 5)
Ingredients
- 5 field mushrooms
- 1 red capsicum
- 1 green capsicum
- 250g couscous
Method
- Prepare couscous according to packet instructions.
- Deseed red and green capsicums and cut in half
- Roast capsicum on hotplate till medium soft
- Remove then cut into small even pieces, approx 2 x 2 cm
- Remove the stems from the field mushrooms and wash the caps carefully.
In bowl add roasted capsicum and couscous and mix together. Place mixture evenly inside your 5 field mushrooms then place on the hotplate on your Heatlie barbecue on high heat until cooked.
Serving suggestion: Great served hot or cold