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Moroccan Stuffed Mushrooms
2014-10-01
https://www.metro.ca/userfiles/image/recipes/champignons-farcis-a-la-marocaine-10185.jpg
PT15M
PT15M
PT1H00M
Cut stems from mushrooms; trim inside edge of cap to enlarge stuffing area.Set caps aside.Finely chop mushroom stems. In large nonstick skillet, heat oil over medium heat.Add mushroom stems, onion, carrot and garlic; cook, stirring often, for 5 minutes or until softened.Add cumin, coriander, then couscous; stir in stock and currants.Cover and bring to boil; remove from heat and let stand for 5 minutes.Fluff with fork.Add parsley and mint.Fill mushroom caps with couscous mixture.Bake in 400°F (200°C) oven for 12 to 15 minutes or until mushrooms are tender.Tip for making room in mushrooms:Invert the cleaned mushroom and pull off the stem. Use the small end of a sharp melon baller to scoop excess mushroom flesh from the underside of the cap. The flesh that is removed can be chopped and added to the stuffing mixture.
12
Foodland Ontario
0
0
0
0
12 large white mushrooms, about 3 inches (8 cm)
1 tsp. (5 ml) vegetable oil
1/2 small onion, finely chopped
1/4 cup (65 mL) carrots, finely chopped
1 clove garlic, minced
1/2 tsp. (3 ml) ground cumin
1/4 tsp. (1 mL) ground coriander
1/2 cup (125 mL) uncooked quick couscous
3/4 tasse (190 mL) vegetable broth
2 Tbsp. (30 mL) currants
2 Tbsp. (30 mL) fresh parsley, finely chopped
2 Tbsp. (30 mL) fresh mint, finely chopped
Moroccan Stuffed Mushrooms
12
servings
0:15
Preparation
0:15
COOKING
1:00
TOTAL TIME
Ingredients
-
12
large white mushrooms, about 3 inches (8 cm)
-
1 tsp.
(5 ml)vegetable oil
-
1/2
small onion, finely chopped
-
1/4 cup
(65 mL)carrots, finely chopped
-
1
clove garlic, minced
-
1/2 tsp.
(3 ml)ground cumin
-
1/4 tsp.
(1 mL)ground coriander
-
1/2 cup
(125 mL)uncooked quick couscous
-
3/4 tasse
(190 mL)vegetable broth
-
2 Tbsp.
(30 mL)currants
-
2 Tbsp.
(30 mL)fresh parsley, finely chopped
-
2 Tbsp.
(30 mL)fresh mint, finely chopped
Preparation
Cut stems from mushrooms; trim inside edge of cap to enlarge stuffing area.
Set caps aside.
Finely chop mushroom stems. In large nonstick skillet, heat oil over medium heat.
Add mushroom stems, onion, carrot and garlic; cook, stirring often, for 5 minutes or until softened.
Add cumin, coriander, then couscous; stir in stock and currants.
Cover and bring to boil; remove from heat and let stand for 5 minutes.
Fluff with fork.
Add parsley and mint.
Fill mushroom caps with couscous mixture.
Bake in 400°F (200°C) oven for 12 to 15 minutes or until mushrooms are tender.
Tip for making room in mushrooms:
Invert the cleaned mushroom and pull off the stem. Use the small end of a sharp melon baller to scoop excess mushroom flesh from the underside of the cap. The flesh that is removed can be chopped and added to the stuffing mixture.
Source :
Foodland Ontario
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
