Coriander and cumin are zesty updates to the familiar stuffed mushrooms!
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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
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Directions
-Remove stems from mushrooms and finely chop stems; set caps aside.
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-In a large nonstick skillet, saute the onion, carrot, and chopped stems in oil until crisp-tender.
-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.
-Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.
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