MOROCCAN STUFFED MUSHROOMS
Makes 12 appetizers
- 12 large white mushrooms
- 1 teaspoon (5 mL) vegetable oil
- 1/2 small onion, finely chopped
- 1/4 cup (50 mL) carrot, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon (2 mL) ground cumin
- 1/4 teaspoon (1 mL) ground coriander
- 1/2 cup (125 mL) quick couscous, uncooked
- 3/4 cup (175 mL) vegetable stock
- 2 tablespoons (25 mL) currants
- 2 tablespoons (25 mL) fresh parsley, finely chopped
- 2 tablespoons (25 mL) fresh mint, finely chopped
Cut stems from mushrooms; trim inside edge of cap to enlarge stuffing area. Set caps aside. Finely chop mushroom stems.
In large non-stick skillet, heat oil over medium heat. Add mushroom stems, onion, carrot and garlic; cook, stirring often, for five 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 five minutes.
Fluff with fork. Add parsley and mint. Fill mushroom caps with couscous mixture.
Bake in 400 F or 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.
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