Cheese Stuffed Portobello Mushrooms

Put the couscous in a large bowl and pour in the boiled water for the couscous (see pantry for amount) from your kettle.

Stir in the vegetable stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve. 

Meanwhile, pop the sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast the peppers on the top shelf for 6-8 mins, then remove from the oven and set aside.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms, season with salt and pepper and fry until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.

Transfer them, stem-side up, to the baking tray with the peppers.

Put your (now empty) frying pan back on medium heat with the butter (see pantry for amount).

Once melted, add the chopped mushroom stems and garlic. Season with salt and pepper and fry for 2 mins, then remove from the heat.

Remove from the heat, then divide the mixture between the whole mushrooms. Crumble the Greek style salad cheese over the top.

Bake on the top shelf of your oven until the cheese is golden and the peppers are soft, 8-10 mins.

While the mushrooms bake, cut the tomato into 1cm chunks. Zest and halve the lemon (see ingredients for amount). Trim and thinly slice the spring onion. Finely chop the parsley (stalks and all).

In a small bowl, mix together the chopped parsley, spring onion, chilli flakes (use less if you'd prefer things milder), lemon juice, sugar and olive oil for the salsa (see pantry for both amounts). Set your chimichurri aside.

In another small bowl, combine a drizzle of olive oil with the lemon zest and tomatoes. Season with salt and pepper, then set aside.