Artichoke and cous cous stuffed mushrooms (vegan)

Whenever we find very large mushrooms at the local market, we're quite happy and buy them asap, because that means we'll make stuffed shroomies. :) With all sorts of lovely yummy fillings.
This time we wanted to keep it vegan, and since we love both artichoke hearts and cous cous, the choice of ingredients was simple. We added white wine and pine seeds for flavor, some truffle oil for a more intense mushroom taste and some peppermint tea and Mediterranean herbs for a touch of freshness.
Enjoy :)
P.S: Recipe idea vaguely inspired from here, but greatly adapted.

Last year: Red lentil ragu with basil and ajvar.



Ingredients (serves 2):

• 4 large mushrooms (600 g)
• 250 ml water
• 1 teaspoon peppermint tea (loose leaves)
• 50 g Israeli-style cous cous (large grained cous cous) (ours was native to Ankara)
• 1 small shallot
• 2 tablespoons truffle oil
• 3-4 artichoke hearts (from the jar, preserved in oil)
• salt and pepper to taste
• 1 teaspoon Herbes de Provence
• 2 tablespoons white wine
• 2 tablespoons pine seeds
• some salad leaves to serve (optional)

Prepare the main ingredients.

Bring the water to the evaporation point, then put the loose tea in it:

Also add the cous cous. Let it infuse for 10-15 minutes.

Meanwhile chop the shallot and fry it in the truffle oil:

Clean the mushrooms and prepare them by leaving only the hats whole and chopping the rest. Place the four mushroom hats on a baking paper-lined tray.

Add the rest of the mushrooms to the frying pan with the shallot. Also add the wine, pine nuts, herbs, salt and pepper to taste and mix. Chop the artichokes and add them too. When the cous cous is done, drain it and also add it to the pan (along with any tea leaves that got caught up with it).

Mix and cook the filling some more until the liquid is completely reduced, then fill the mushrooms with the pan's content.

Bake in the oven at 200 degrees C for about 20 minutes. Then take out, arrange on plates and dig in! :)