Mushrooms stuffed with couscous

ingredients

12 pcs large mushrooms 120 g ham 1/2 pcs leek 2 tbsp oil to taste salt, ground black pepper 1/2 cup couscous 1 tbsp broth 1 tbsp parsley 60 g g grated hard cheese

procedure

1. Clean the mushrooms, cut off the legs and cut them into small pieces. Pour the hot stock over the couscous, cover and leave to stand. Sauté the carrots in the oil with the leeks and the chopped mushrooms. Remove the mixture from the heat and mix with the couscous. Season with salt, pepper, ham, cheese and chopped parsley. 2. Fill the casserole dish with mushrooms, which we fill with couscous. Place them in an oven preheated to 175°C and bake for about 18 minutes.