Stuffed Mushrooms with Couscous and Feta

Lately, as I’ve embarked on a fitness and diet routine, I’ve been experimenting more in the kitchen. Recently, I made these stuffed mushrooms with couscous and feta cheese – and what a delight they were!


This is a great lunch or dinner idea if time is of the essence for you and you like to get your meals over and done with in a matter of minutes.


Serves 2


4 large flat mushrooms (such as portobello mushrooms)
8 asparagus stalks
Feta cheese
1/4 cup couscous
Mixed herbs (such as coriander and parsley)


  1. Preheat the oven to 180 degrees celsius.
  2. In a saucepan, place the asparagus stalks and cover with water. Bring to the boil and allow to cook until tender.
  3. Prepare a baking tray with foil and place the mushrooms on top.
  4. While you’re waiting for the asparagus to cook, place the couscous into a bowl of boiling water and let it soak up the liquid. You don’t need too much water for this, just enough to cover the couscous.
  5. Once the couscous is dry (but cooked through), you can add the herbs. Add about half a teaspoon of salt to the couscous and mix well.
  6. Stuff the couscous inside the mushrooms.
  7. Top with crumbled feta and decorate with two asparagus stalks each.
  8. Bake for 10-20 minutes, or until the top is slightly golden and the mushrooms are tender.
  9. Serve hot.

Tip: Remember to wash your mushrooms before using them.


What types of meals do you like to make when you’re short on time? Share your comments with me.

XX. Nina.


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