Pancetta, couscous and feta-stuffed portobello mushrooms

Pancetta, couscous and feta-stuffed portobello mushrooms
  • Serves icon Serves 2
  • Time icon Takes 5 minutes to make, 20 minutes to cook

This clever stuffed mushroom recipe uses time-saving products to make midweek cooking a cinch.


  • 7 Tesco Finest Oak Smoked Pancetta Rashers, roughly chopped, or similar
  • 110g Tesco Lemon and Coriander Couscous, or similar
  • 2 sprigs each of fresh rosemary and thyme, leaves picked and finely chopped
  • 150g pack Tesco Feta Cubes with Herbs and Olive Oil, or similar
  • 4 large portobello mushrooms
  • 25g rocket to serve


  1. Preheat the oven to 200°C/fan180°C/gas 6. Heat a non-stick pan over a medium heat and fry the pancetta for 5 minutes until crispy, then set aside.
  2. Meanwhile cook the couscous according to the packet instructions. Stir the herbs, feta (reserving the marinade) and cooked pancetta through the couscous, then season to taste.
  3. Put the mushrooms, cap-side down, on a lined baking tray, cut the stalk out of each one and discard. Drizzle with a little of the reserved feta marinade and divide the couscous and feta mix between them (don’t worry if you can’t get it all in, see tip below).
  4. Drizzle with a little more of the feta marinade, then cook for 12-15 minutes until the couscous is golden and the mushrooms are soft. Serve 2 mushrooms per person and put a handful of rocket on the side.

delicious. tips

  1. Keep any leftover couscous mix in the fridge and enjoy the next day with a salad for lunch.


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