Moroccan Stuffed Mushrooms

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