Instructions
Follow the steps and taste along the way.
Prepare the mushrooms
Preheat the oven to 210 °C. Carefully twist the stems off the mushrooms and clean the caps. Finely chop the stems. Arrange the caps hollow side up on a baking sheet and brush with 6 ml of the olive oil.
Partially bake the caps
Bake the caps for 10 minutes at 210 °C. If liquid collects inside them, carefully pour it off so the filling does not become soggy.
Steam the couscous
Put the couscous in a bowl. Pour over 120 ml of freshly boiled water, cover and leave to swell for 5 minutes. Then fluff with a fork.
Sauté the aromatic base
Heat the remaining 12 ml of olive oil in a pan. Add the chopped mushroom stems, season with 1.5 g of salt and cook for 4–5 minutes, until the evaporated liquid starts to catch on the pan again and the pieces are lightly browned. Add the crushed garlic and cook for another 30 seconds.
Finish the filling
Cut the dried apricots into small pieces and chop the parsley. In a bowl, mix them with the couscous, sautéed stems, sunflower seeds, lemon juice, the remaining 1 g of salt and the black pepper. Taste: the filling should be pleasantly tangy and appropriately salty.
Stuff and finish baking
Divide the filling among the partially baked caps and press it down lightly so it holds together. Bake for another 8–10 minutes at 210 °C, until the mushroom edges are soft and the top of the filling is lightly browned in places. Serve warm.
