Moroccan Stuffed Mushrooms |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 24 |
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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 into mushroom caps.
3. Place on a foil-lined baking sheet. Bake at 400° for 10-15 minutes or until mushrooms are tender. Yield: 2 dozen.
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