Moroccan Stuffed Mushrooms Recipe

Moroccan Stuffed Mushrooms Recipe photo by Taste of Home

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Moroccan Stuffed Mushrooms Recipe

Prep: 45 min. Bake: 10 min.

Yield: 24 Servings

45 10 55

Ingredients

24 medium fresh mushrooms
1/2 cup chopped onion
1/3 cup finely shredded carrot
1 teaspoon canola oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup vegetable broth
2 tablespoons dried currants
1/2 cup uncooked couscous
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint

Directions

Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet, saute the onion, carrot and chopped stems in oil until crisp-tender.
Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff into mushroom caps.
Place on a foil-lined baking sheet. Bake at 400° for 10-15 minutes or until mushrooms are tender. Yield: 2 dozen.

Nutritional Facts 1 stuffed mushroom equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 81 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 Free food.

Originally published as Moroccan Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p36