TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES: 24 servings


  • 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

Nutritional Facts

1 stuffed mushroom: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 81mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 1g protein.


  1. 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.
  2. 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.
  3. Place on a foil-lined baking sheet. Bake at 400° for 10-15 minutes or until mushrooms are tender. Yield: 2 dozen.
Originally published as Moroccan Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p36

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WendyWeger User ID: 4945749 184520
Reviewed Nov. 15, 2014

"Well I haven't made these yet, but they are on my list for some Thanksgiving appetizers this year...look so yummy and a piece of cake to make... mmm I can smell the delicious aroma as I type..thank you so much for this recipe.. :)"

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