Stuffed mushrooms

A great way to use up left over roast veg and couscous, or make from scratch!

Ingredients:

Roast veg (peppers, aubergine, tomato, courgette) diced

100g Couscous 

Large flat mushrooms

Butternut squash

Salad

Cheese

Salad dressing

Seasoning

Recipe:

1. If you are not using pre-prepared roast veg; dice the vegetables and roast in balsamic vinegar and olive oil for 30 minutes
2. Slice the butternut squash into wedges, season well and roast separately for 30 minutes
3. Cook the couscous by covering with boiling water in a bowl and leaving to stand for 10 minutes
4. Prepare the mushrooms by carefully breaking off the stalks and scraping out the inside
5. Mix the inside of the mushrooms with the couscous, and stir in the roast veg
6. Stuff the mixture into the mushrooms and top with cheese (if you want to), bake in the oven for a further 10 minutes
7. Serve altogether with salad if you please!