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Thai-scented Couscous And Tofu-stuffed Mushrooms

Thai-scented Couscous And Tofu-stuffed Mushrooms

Open flat mushrooms make wonderful bases for stuffing with all manner of ingredients. This is a super way to introduce tofu to family members, as there’s plenty of exciting Thai flavours, so popular over summer.


  • 2 tblsp oil
  • 1 onion, peeled and diced
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tblsp chopped lemon grass
  • ¾ cup couscous
  • ¾ cup water
  • ½ tsp sambal oelek
  • 250 grams firm tofu, diced
  • 1 tblsp each chopped fresh mint, coriander and basil
  • salt and pepper to season
  • 500 grams or about 12 large flat mushrooms
  • olive oil
  • 1 cup grated mozzarella cheese (optional)


  1. Heat the oil in a frying pan and cook the onion, garlic, ginger and lemon grass until soft and fragrant.
  2. Add the couscous, water and sambal oelek and stir. Turn off the heat and allow to stand for 5 minutes, then fluff with a fork.
  3. Stir in the tofu and herbs. Season with salt and pepper to taste.
  4. Cut out the stalk of each mushroom and fill each mushroom with equal quantities of mixture. Place in a baking dish. Drizzle well with olive oil and sprinkle over a little cheese.
  5. Bake at 180°C for 30 minutes. Serve with the Sweet Chilli Sauce.

Sweet Chilli Sauce

  1. Stir 2 tablespoons sugar with ¼ cup boiling water until dissolved and then stir in ½ cup Thai-style chilli sauce. Makes ¾ cup

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