MOROCCAN STUFFED MUSHROOMS
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- 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., 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.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
MOROCCAN-STUFFED PORTOBELLO MUSHROOMS
Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour-the perfect weeknight dinner!
Provided by Zestful Kitchen
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 450°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
- Scrape gills out of mushrooms using a spoon, then arrange portobellos on prepared sheet, upside down. Roast mushrooms until just beginning to soften, about 10 minutes. Remove from oven and let cool on pan.
- Toast grains in a saucepan until fragrant. Add broth and bay leaf, bring to a boil, then reduce to low, cover and simmer 10 minutes. Stir in currants, cover and simmer 2 minutes more. Remove pan from heat and let stand, covered, for 10 minutes. Fluff cooked grain mixture with a fork, discard bay leaf, and season with salt and pepper.
- Heat oil in a sauté pan over medium. Add onions and cook until softened, 3 minutes. Add chicken and cook 5-6 minutes; season with salt and pepper. Add carrots, garlic, curry, cumin, and paprika and cook 1 minute. Off heat, stir in cooked grain mixture, chickpeas, olives, and parsley; season with salt and pepper.
- Divide mixture between mushroom caps, arrange on baking sheet and bake until mushrooms are tender and filling is heated through, 15-20 minutes. Sprinkle with additional parsley and serve.
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
STUFFED MOREL MUSHROOMS
You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!
Provided by Tarilbrown
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 9h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
- Drain mushrooms, rinse well, and set out to dry on a clean towel.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
- Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
- Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.
- Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
- Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 4.4 g, Cholesterol 71.6 mg, Fat 13 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.7 g, Sodium 356.3 mg, Sugar 0.7 g
MOROCCAN MUSHROOMS WITH COUSCOUS
This filling Moroccan meal is packed full of vitamins and vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
- Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.
Nutrition Facts : Calories 245 calories, Fat 4 grams fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
MOROCCAN STUFFED TOMATOES
Provided by Elaine Louie
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
- Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
- Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
- Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1085 milligrams, Sugar 13 grams
MEXICAN STUFFED MUSHROOMS
I got this recipe from another website, but I have no idea which one. It's different from most other stuffed mushroom recipes I've found here, and is a wonderful appetizer for a Mexican meal. As a bonus, these are relatively low-fat. My personal preference is to use smaller mushrooms, just enough for a mouthful. Otherwise, it gets pretty messy! Please note, the stuffing mix should be unseasoned. No matter how hard I try, the database automatically adds the word "seasoned" to the phrase "stuffing mix".
Provided by Kendra
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Twist mushroom stems free from caps, trim dried ends, and finely chop the stems.
- In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown.
- Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix.
- Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray.
- Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese.
- Bake for 15 - 20 minutes, until the cheese is lightly browned.
Nutrition Facts : Calories 81.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 12.6, Sodium 236.5, Carbohydrate 5.5, Fiber 1.5, Sugar 3.3, Protein 6.1
MOROCCAN STUFFED CHICKEN
Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
- Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.26 milligram of sodium
MOROCCAN STUFFED EGGPLANT
This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!
Provided by MomtoAJC
Categories One Dish Meal
Time 2h10m
Yield 4 eggplant servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.
- Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.
- Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.
- Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.
- Add the rice, chickpeas and raisins.
- Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.
- Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.
- Bake, covered, at 375 degrees for 20 minutes.
- Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 448.1, Fat 22.2, SaturatedFat 5.4, Cholesterol 16.7, Sodium 254.3, Carbohydrate 56.5, Fiber 10.3, Sugar 20.8, Protein 11.7
CHINESE STYLE STUFFED MUSHROOMS
These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish. The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
Provided by KIKUKAT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
- In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 5 g, Cholesterol 36.8 mg, Fat 8.5 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 403.2 mg, Sugar 1.6 g
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