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Moroccan Stuffed Mushrooms

 Moroccan Stuffed Mushrooms
24 ServingsPrep: 45 min. Bake: 10 min.

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

2 of 2

Moroccan Stuffed Mushrooms (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer