A new idea for stuffed mushrooms, a Middle Eastern flavour with the addition of couscous, coriander and cumin. Assemble the filling one to two days ahead, and then fill the mushrooms just before serving your guests.
mushroom caps: 12
- 12 large Ontario White Mushrooms, about 3 inches (7.5 cm)
- 1 tsp (5 mL) vegetable oil
- Half small Ontario Onion, finely chopped
- 1/4 cup (50 mL) Ontario Carrot, finely chopped
- 1 clove Ontario Garlic, minced
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground Ontario Coriander
- 1/2 cup (125 mL) uncooked quick couscous
- 2 tbsp (25 mL) currants
- 3/4 cup (175 mL) vegetable stock
- 2 tbsp (25 mL) finely chopped Ontario Parsley
- 2 tbsp (25 mL) finely chopped mint
Cut stems from mushrooms, trim inside edge of cap to enlarge stuffing area; finely chop mushroom stems. Heat oil in large non-stick skillet over medium heat. Add mushroom stems, onion, carrot and garlic, and cook stirring often for 5 minutes or until softened. Add cumin, coriander, then couscous. Stir in currants and stock and bring to boil then remove cover and fluff with fork. Add mint and parsley. Fill caps with couscous mixture. Bake at 400°F (200°C) for 12 to 15 minutes or until mushroom caps 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.
PROTEIN: 3 grams
FAT: 1 gram
CARBOHYDRATE: 10 grams