1. Put the cous cous into a bowl, pour over
the stock and leave to stand for 10 minutes
or until all the liquid has been absorbed.

2. Cut the stalks off the mushrooms, and
chop them finely, reserving the whole caps.

3. Heat 1 tablespoon of the oil in a large
frying pan and fry the mushrooms for 1-2
minutes, rounded side down, until just
starting to soften, remove from the pan and
place in a baking dish

4. Add the rest of the oil to the pan, reheat
and fry the chopped stalks, onion and
courgettes for 5 minutes, transfer to a bowl,
stir in the cous cous.

5. Coarsely grate the Mexicana™ cheese and
mix in with the chopped herbs, season with
black pepper

6. Divide the stuffing between the
mushroom caps. Gently pressing it down
and mounding it up as the filling will sink a
little during cooking.

7. Bake at 200C/400F/gas mark 6 for 20
minutes.

Alternatively: cook the prepared
mushrooms on a barbecue for 20 minutes.