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Gnarly oven-baked mushrooms
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Total Time:
50 minutes
Roast mushrooms until perfectly caramelized for maximum flavor.
Ingredients:
  • 8 portobello mushrooms
  • olive oil
  • 1 lemon
  • 300 g wholewheat couscous
  • 3 sprigs of fresh mint
  • 2 cloves of garlic
  • 3 sprigs of fresh rosemary
  • 2 tablespoons baby capers
  • 2 x 400 g tins of quality cherry tomatoes
  • 80 g halloumi cheese
  • 40 g unsalted pistachios
Instructions:
  • 1. Preheat the oven to 220°C/425°F/gas 7. Peel and place 8 portobello mushrooms cap-side up in a 25cm x 35cm sturdy roasting tray. Drizzle with 1 tablespoon of olive oil and season with sea salt and black pepper. Bake for 20 minutes or until golden. 2. In a large bowl, grate the zest of ½ a lemon and add 300g of wholewheat couscous, 1 sprig of fresh mint, and a pinch of pepper. Cover with boiling water, let it fluff up. 3. Peel and thinly slice 2 cloves of garlic. Finely chop the leaves from 3 sprigs of fresh rosemary. Remove the tray from the oven. Cook garlic and rosemary with 1 tablespoon of olive oil on the hob, stir in 2 tablespoons of baby capers and 2 x 400g tins of cherry tomatoes. Simmer for 5 minutes. 4. Arrange mushrooms in the sauce, top with torn halloumi and shelled unsalted pistachios. Return to the oven at 200°C/400°F/gas 6 for 15 minutes. 5. Fluff up couscous, squeeze lemon juice, and discard mint. Season to taste. Serve mushrooms and sauce on the couscous. Top with torn mint leaves.

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