University student Ellie loves food and is always looking for ways to eat healthy while sticking to the budget that is living as a student. She believes there is life beyond beans on toast and wants to raise awareness that take-away and ready-made meals are more expensive than buying ingredients fresh.
I used to think that presentation didn't matter. If I messed up a fried egg, I'd think "oh well, it'll still taste the same", and I couldn't really comprehend the painstaking precision employed by Michelin chefs. Recently, I've found that it doesn't take forever to make a nice looking meal, and it can even make it more enjoyable to eat because you feel like you've really accomplished something. Stuffed mushrooms is where I found my element. This recipe is delicious - I made it for my parents and even they were pleased - as well as being really quick and cheap.
Cost: £5.61 as purchased, ~£1.75 as served
- 2large - flat musrooms
- 30grams - couscous
- 30grams - cheese
- 0.5 - onion
- 1 - stock cubeoptional
- 50ml - water
Preheat the oven to 180 degrees.
Peal or trim the mushrooms and remove the core.
Place them in the oven on a baking tray.
Dissolve a stock cube in 50ml boiling water.
Add the couscous and leave to stand for a few minutes.
Meanwhile, chop the onion finely and grate or dice the cheese.
Add the onion and cheese to the couscous and mix.
Remove the mushrooms from the oven and fill them with the couscous mixture.
Put them back in the oven until the cheese has melted.
- You can use any kind of flat mushrooms but opting for ones with Vitamin D will help you get enough during the winter months!
- Using a stock cube is not necessary but adds flavour – you could use herbs and spices instead.
- Remove the cheese for a tasty vegan dish.
- Why not add other ingredients? Peppers, nuts or meat/alternative for added protein.
- Add some kale to the tray when you’re baking the mushrooms – it will take the same amount of time and comes out nice and crispy; it’s great on the side!