Stuffed mushrooms and couscous shells

150 g champignons

15-20 large pasta shells,

1 onions

1 l ? - peach juice with pulp

? glass millet porridge

greens

vegetable fat

pepper

salt

Finely chop the onion, mushrooms, cut into cubes, fry in a pan with butter for 2-3 minutes onions, add mushrooms, saute another 8 minutes, pepper and salt.

Add the mushrooms to the millet porridge and finely chopped herbs, salt and mix well.

Boil the shells in boiling water with salt until soft about 6 minutes, then discard them in a colander.

Slightly cooled shell stuff with cooked stuffing, put in a baking tin, greased, pour the peach juice (it should cover the shells 1/3), cover with foil shape.

Stuffed with mushrooms and cook couscous shells at 180 degrees in the oven for about 20 minutes before serving pour the juice from the shell shape and sprinkle with herbs.