Garlic and Thyme Cous Cous stuffed Mushrooms

Garlic Thyme Cous Cous recipe - The Cooks Pantry


Michael Weldon



  • 1 Pack of Ainsley Harriott Wild Mushroom Couscous
  • 8 medium Portobello mushrooms
  • 1 brown onion
  • 1 garlic clove
  • 1 tbs Butter
  • 2tbs Cobram Extra Virgin Light Olive Oil
  • 4 thyme sprigs, leaves picked
  • ½ bunch of Parsley, leaves picked
  • 1 lemon, zest
  • 8 eggs, poached
  • Vinegar
  • Sea Salt
  • Black Pepper
  • 160ml water
  • 20g butter


Stuffed Mushrooms:

  • Preheat oven to 200C.
  • Pour packet of couscous into a bowl, and then pour 160ml of hot water over it. Add butter to make it light and fluffy. Allow to sit for 3-5 mins or until couscous grains have separated and soaked all the water.
  • In a lightly oiled pan, fry garlic and onion until golden brown. Add thyme, lemon zest and roughly chopped parsley and mix through.  Season with salt and pepper.
  • Once the couscous is ready, add the garlic and onion mixture and combine.
  • To prepare the mushrooms for stuffing, remove stalks and align on a tray.
  • Then with a spoon, fill in the natural gap of each mushroom so that it is flat and even.  Top each one with butter before putting it in the oven.
  • Cook in oven for 15 mins (w fan grill on) or until golden brown

Poached Eggs:

  • In a saucepan, bring water to the rolling boil and add a good splash of vinegar.
  • Crack egg in a mug or teacup and give the water a good swirl before placing the egg in – the trick is to get it as close to the water as possible so it holds together.
  • To serve, place two stuffed mushrooms on a plate and sit the poached eggs on top.  Finish with fresh parsley.

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