Name: Thyme & balsamic baked mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 8 large (about 10cm-diameter) flat mushrooms, peeled, stems trimmed; 40.00 ml balsamic vinegar; 18.20 gm olive oil; 8 fresh thyme sprigs; 375ml (1 1/2 cups) vegetable liquid stock; 290g (1 1/2 cups) couscous; 1 bunch rocket, washed, dried, larger leaves torn; 3 green shallots, ends trimmed, thinly sliced; 150g fresh low-fat ricotta, crumbled

Thyme & balsamic baked mushrooms

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Indulge in a delicious blend of savory mushrooms and fragrant herbs.

Ingredients:

8 large (about 10cm-diameter) flat mushrooms, peeled, stems trimmed
40.00 ml balsamic vinegar
18.20 gm olive oil
8 fresh thyme sprigs
375ml (1 1/2 cups) vegetable liquid stock
290g (1 1/2 cups) couscous
1 bunch rocket, washed, dried, larger leaves torn
3 green shallots, ends trimmed, thinly sliced
150g fresh low-fat ricotta, crumbled

Instructions:

Preheat the oven to 200°C. Arrange the mushrooms, cap-side up, in a large roasting pan. Mix the vinegar and oil in a small jug and pour over the mushrooms. Sprinkle with thyme, season with salt and pepper. Bake for 20 minutes until tender.
While the stock is coming to a boil in a saucepan, immediately remove it from the heat once boiling and stir in the couscous. Let it sit covered for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains, then gently mix in the rocket and shallot.
Spoon the couscous mixture onto plates and layer with mushrooms. Finish with a sprinkle of ricotta and a drizzle of pan juices before serving.

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