11/12/2018 Moroccan Stuffed Mushrooms Recipe | Taste of Home

Moroccan Stuffed Mushrooms

    
Coriander and cumin are zesty updates to the familiar stu ed mushrooms. The
addition of couscous makes them very lling and delicious. —Raymonde Bourgeois,
Swastika, Ontario

TOTAL TIME: Prep: 45 min. Bake: 10 min.

YIELD: 2 dozen.

Ingredients
24 medium fresh mushrooms
1/2 cup chopped onion
1/3 cup nely 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 nely 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. Flu with a fork. Stir in parsley and mint. Stu into mushroom caps.

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

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