Stuffed tomatoes & mushrooms

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Fry them in hot fat until they are glassy. Fry the couscous briefly. Deglaze with 200 ml water,

2. 2

   Add salt and bring to the boil. Remove from the heat, cover and allow to swell for approx. 5 minutes (see also package instructions)

3. 3

   Dice the cheese. Wash basil and shake dry. Pluck off the leaves and, except for a few for garnishing, cut into fine strips

4. 4

   Clean the mushrooms, wash if necessary and carefully unscrew the stems. Wash the tomatoes and cut off one lid each. Hollow out the tomatoes. Finely chop the flesh.

5. 5

   Loosen the couscous with a fork. Stir in cheese, basil and tomato pulp. Season to taste. Fill mushrooms and tomatoes with it

6. 6

   Good 1⁄4 l Bring salted water to the boil in a wide pot or roaster. Place the mushrooms and tomatoes side by side in a steamer basket. Place tomato lids on the tomatoes. Put them in the pot and steam covered for about 10 minutes. Arrange and garnish with remaining basil leaves

Nutrition Facts

KCAL
360 kcal

CARBS
39 g

FATS
16 g

PROTEINS
13 g