Moroccan Stuffed Mushrooms

Name: Moroccan Stuffed Mushrooms
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 dozen.
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

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

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 baking sheet. Bake at 400° for 10-15 minutes or until mushrooms are tender.

Nutrition Facts

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

Originally published as Moroccan Stuffed Mushrooms in Holiday & Celebrations Cookbook 2012

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WendyWeger

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.. :)