Grilled Stuffed Mushrooms with Sautéed Herbs & Persian Lime

Who says Ghormeh Sabzi need only be used as a classic stew?? This tasty base has so much potential and can be used in many more recipes. Here we showcase you the versatility of this Persian classic.

These juicy tasty mushrooms are a great option to entertain guests at your party ...If your family and kids let them survive until the guests arrive ...mine didn't!


1 sliced onion

1/2 cup young jackfruit

1 cup pearl couscous

1/2 Jar Ghormeh Sabzi - Sautéed Herbs & Persian Lime sauce

3 Tbsp smoked capsicum

1 pack large mushrooms

4 Tbsp Olive oil


1 - Pre-heat oven to 180 c.

2 - Heat the oil in frying pan and add the onion. Then fry until they are slightly golden.

3 - Add jackfruit and fry for 1 minute.

4 - Add couscous and mix, then add 3-4 tablespoon of Ghormeh Sabzi - Sautéed Herbs & Persian Lime sauce to the mix.

5 - Add boiling water enough to cover the couscous mix, put the lid and cook for 20 minutes until couscous is soft and all the liquid absorbed.

*If couscous was not cooked you can add extra boiling water.

*If there was extra liquid in the pan, leave the lid open until the liquid is absorbed.

6 - Line a baking tray and put the mushrooms on the tray. Spray the mushrooms with oil.

7 - Use a teaspoon and spoon the rest of the Ghormeh Sabzi - Sautéed Herbs & Persian Lime mix in each mushroom to get extra flavour.

8 - Top the mushrooms with couscous mix

9 - Put a couple of smoked capsicum on each mushroom.

10 - Bake them in the preheated oven (180C) for 10-15 minutes.


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