Stuffed field mushrooms

This recipe serves 2, but I increased the quantities of ingredients for more people.

Serves 2

6 1/2 per serve

100g couscous

400ml vegetable stock

4 large field mushrooms

100g feta cheese, diced

small bunch of thyme leaves, chopped

1 tsp dried parsley

1 leek, sliced

1 garlic clove, crushed

100ml passata

freshly ground pepper

Place couscous in a bowl and pour over 200ml of the stock. Cover and leave to soak for 5 mins.

Spray oil in a pan and cook the leek and garlic. Add a little water to stop it from burning.

Preheat oven to gas mark 4 180c. Remove stalks from mushies and finely chop. Add the chopped stalks to the couscous with the feta, thyme, parsley, passata, leeks and plenty of black pepper, then stir.

Place the mushrooms in an ovenproof dish, tops down. Pile the couscous mixture into the mushies and pour the remaining 200ml of stock around them.

Bake for 20 mins or until golden brown.