What are the main ingredients in Balsamic Marinated Mushrooms?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Balsamic Marinated Mushrooms

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

with couscous, sun-dried tomatoes & pumpkin seeds

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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!

Couscous - 100ml
Garlic Clove - 1
Sweet Balsamic - 30ml
Fresh Rosemary - 3g
Dried Chilli Flakes - 2,5ml
Pumpkin Seeds - 10g
Button Mushrooms - 200g
Sun-dried Tomatoes - 15g
Cucumber - 50g
Fresh Parsley - 3g
Cashew Nut Cream Cheese - 30ml

Download the Recipe

Serves 2

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!

Couscous - 200ml
Garlic Clove - 1
Sweet Balsamic - 60ml
Fresh Rosemary - 5g
Dried Chilli Flakes - 5ml
Pumpkin Seeds - 20g
Button Mushrooms - 400g
Sun-dried Tomatoes - 30g
Cucumber - 100g
Fresh Parsley - 5g
Cashew Nut Cream Cheese - 60ml

Download the Recipe

Serves 3

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!

Couscous - 300ml
Garlic Cloves - 2
Sweet Balsamic - 90ml
Fresh Rosemary - 8g
Dried Chilli Flakes - 7,5ml
Pumpkin Seeds - 30g
Button Mushrooms - 600g
Sun-dried Tomatoes - 45g
Cucumber - 150g
Fresh Parsley - 8g
Cashew Nut Cream Cheese - 90ml

Download the Recipe

Serves 4

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!