Cooking instructions
1.Preheat oven to 180°C (350°F).
2.Prepare couscous according to package directions.
3.Flake hot couscous with a fork. Keep warm.
4.Remove stems from mushrooms and chop. Using a spoon, remove the slices from the inside of the mushrooms. Set the mushrooms aside.
5.In a skillet, melt butter over medium heat. Cook the pancetta and chopped mushrooms for 5 to 7 minutes, until the pan-cetta is golden and crisp.
6.In a bowl, mix pancetta with couscous, cranberries, parsley, smoked paprika and green onion. Season with salt and pepper.
7.Stuff mushrooms with couscous mixture. Cover with cheese and sprinkle with panko breadcrumbs.
8.Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the oven for 20 to 25 minutes, keeping an eye on them.
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