Moroccan Stuffed Mushrooms Recipe

Name: Moroccan Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Remove stems from mushrooms and finely chop stems; set caps aside. In a
2
, saute the onion, carrot and chopped stems in oil until crisp-tender.
3
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.
4
Place on a
5
. Bake at 400u00b0 until mushrooms are tender, 10-15 minutes.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 medium fresh mushrooms, 1/2 cup chopped onion, 1/3 cup finely shredded carrot, 1 teaspoon canola oil, and more.

Yes, Moroccan Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Stuffed Mushrooms

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