Thyme & balsamic baked mushrooms

Treat yourself to a delectable dish that teams woody mushies with aromatic fresh herbs.

Recipe «Thyme & balsamic baked mushrooms» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 8 large flat mushrooms, peeled, stems trimmed, 2 tbsp balsamic vinegar, 1 tbsp olive oil, 8 fresh thyme sprigs, 375ml Massel vegetable liquid stock , 290g couscous, 1 bunch rocket, washed, dried, larger leaves torn, 3 green shallots, ends trimmed, thinly sliced , 150g fresh low-fat ricotta, crumbled.

Ingredients:

• 8 large flat mushrooms, peeled, stems trimmed 
• 2 tbsp balsamic vinegar 
• 1 tbsp olive oil 
• 8 fresh thyme sprigs 
• 375ml Massel vegetable liquid stock 
• 290g couscous 
• 1 bunch rocket, washed, dried, larger leaves torn 
• 3 green shallots, ends trimmed, thinly sliced 
• 150g fresh low-fat ricotta, crumbled 

Instructions

1. Preheat oven to 200°C. Place the mushrooms, cap-side up, in a large roasting pan. Combine the vinegar and oil in a small jug. Drizzle over the mushrooms and top with the thyme. Season with salt and pepper Bake in oven for 20 minutes or until tender.
2. Meanwhile, bring the stock to the boil in a medium saucepan over high heat. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the rocket and shallot and stir to combine.
3. Divide the couscous mixture among serving plates and top with the mushrooms. Sprinkle with ricotta and drizzle over the pan juices to serve.