Couscous Filled Mushrooms
|Couscous||4 Ounce (2/3 Cup / 125 Gram)|
|Boiling water||5 1⁄2 Fluid Ounce (2/3 Cup / 170 Milliliter)|
|Butter||1⁄2 Ounce (15 Gram)|
|Olive oil||2 Teaspoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Garam masala||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Mushrooms||12 Large, stalks removed|
|Feta cheese||6 1⁄2 Ounce, crumbled (200 Gram)|
1. Preheat barbecue to a high heat. Place couscous in a bowl, pour over boiling water, cover and set aside to stand for 5 minutes or until water is absorbed. Add butter and toss gently with a fork.
2. Heat oil in a frying pan over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft. Add garam masala and cayenne pepper and cook for 1 minute longer. Add onion mixture to couscous and toss to combine.
3. Fill mushrooms with couscous mixture, top with feta cheese and cook on lightly oiled barbecue grill for 5 minutes or until mushrooms are tender and cheese melts.