Fluffy couscous is loaded with specks of sun-dried tomato, crunchy cucumber, toasted pumpkin seeds & fresh parsley. It creates the perfect backdrop for golden button mushrooms tossed in a honey-balsamic marinade. Finished off with dollops of cashew nut cream cheese.
Balsamic Marinated Mushrooms
Balsamic Marinated Mushrooms
with couscous, sun-dried tomatoes & pumpkin seeds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Button Mushrooms
- Cashew Nut Cream Cheese
- Couscous
- Cucumber
- Dried Chilli Flakes
- Fresh Parsley
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Pumpkin Seeds
- Sun-Dried Tomatoes
- Sweet Balsamic
- White Button Mushrooms 800g
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the chopped rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces until golden, 4-5 minutes (shifting as they colour). Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the chopped sun-dried tomato, the diced cucumber, ½ the chopped parsley, the toasted pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the chopped rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces until golden, 5-6 minutes (shifting as they colour). Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the chopped sun-dried tomato, the diced cucumber, ½ the chopped parsley, the toasted pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the chopped rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces until golden, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the chopped sun-dried tomato, the diced cucumber, ½ the chopped parsley, the toasted pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the chopped rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces until golden, 6-7 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the chopped sun-dried tomato, the diced cucumber, ½ the chopped parsley, the toasted pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Balsamic Marinated Mushrooms?
The preparation time for Balsamic Marinated Mushrooms with couscous, sun-dried tomatoes & pumpkin seeds is between 20 and 35 minutes.
What is the total time required to make Balsamic Marinated Mushrooms with couscous, sun-dried tomatoes & pumpkin seeds?
The total time required to make Balsamic Marinated Mushrooms with couscous, sun-dried tomatoes & pumpkin seeds is between 30 and 45 minutes.
How many servings does Balsamic Marinated Mushrooms provide?
4 servings
What are the main ingredients in Balsamic Marinated Mushrooms?
Button Mushrooms, Cashew Nut Cream Cheese, Couscous, Cucumber, Dried Chilli Flakes, Fresh Parsley, Fresh Rosemary, Garlic Clove, Garlic Cloves, Pumpkin Seeds, Sun-Dried Tomatoes, Sweet Balsamic, White Button Mushrooms 800g
What is the nutritional information of Balsamic Marinated Mushrooms?
Calories: 637, Carbs: 95 grams, Fat: grams, Protein: 26.8 grams, Sugar: 27.2 grams, Salt: 276 grams
How do I prepare Balsamic Marinated Mushrooms?
PUMP UP WITH PUMPKIN SEEDS: Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces until golden, 5-6 minutes (shifting as they colour). Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside. FIRST THINGS FIRST: Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. LOADED COUSCOUS: In a salad bowl, combine the cooked couscous, the chopped sun-dried tomato, the diced cucumber, ½ the chopped parsley, the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. DIG IN!: Plate up a generous helping of the loaded couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef! MARINATION STATION: Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the chopped rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
What should be prepared from my kitchen to make Balsamic Marinated Mushrooms?
Button Mushrooms, Cashew Nut Cream Cheese, Couscous, Cucumber, Dried Chilli Flakes, Fresh Parsley, Fresh Rosemary, Garlic Clove, Garlic Cloves, Pumpkin Seeds, Sun-Dried Tomatoes, Sweet Balsamic, White Button Mushrooms 800g
How many calories does Balsamic Marinated Mushrooms have?
637 calories
How much fat content does Balsamic Marinated Mushrooms have?
grams
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