Take very large mushrooms, remove the stem and brush the caps with a quality olive oil. (Note- this works best with forest mushrooms, but is still quite tasty with normal mushrooms). Pop the caps in the oven on a medium temperature while you prepare the stuffing.

Finely minced: mushroom stems, garlic, onions, courgette, mussels, oyster mushrooms (a couple of kinds of mushrooms in the mix really adds to the flavour), roasted pumpkin seeds (almonds or cashews work nicely as well)

In a separate bowl, prepare cous cous.

Sautee in olive oil with a pinch of sea salt:
1st: garlic, then as it browns, add the onions and when they are nicely transparent, add the rest of the vegetables to the mix. As you sautee these, add in the spices and add moisture (and flavour) to the mix with brandy

Add: small teaspoon of pure cacao (preferably from a gourmet shop- quality is very important)
Freshly ground black pepper, a touch of freshly ground cloves and if you like it spicy- a bit of roasted chili (I use a roasted habenero sauce if the people eating it can handle it)

When the sautee is nearly ready, stir in the prepared cous cous. Add a splash of brandy, continue to cook, so that the cous cous is well mixed in.

Take the caps out of the oven, and spoon the mix into them, so that there is a nice mound of stuffing (like an ice-cream cone), top with crumbled Gorgonzola cheese and a three or so whole pumpkin seeds.

Serve with canapés of slices of bread with a variety of cheeses:
creamy herb cheese, brie with a splash of raspberry or blackberry jam, an aged manchego, gouda with cumin, etc

I also serve with boiled quails eggs- they're just so pretty :-)

A good wine is a must! :-)

(I served the leftover stuffing on the side instead of making another dish...this was all made in a hurry at 3 in the morning last night- so the presentation and photography wasn't what it could be)