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Moroccan Stuffed Mushrooms

TOTAL TIME: Prep: 45 min. Bake: 10 min. YIELD: 2 dozen.
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario

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

  • 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 the couscous mixture into mushroom caps.
    Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.

Nutrition Facts

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

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