Moroccan-Spiced Stuffed Mushrooms

Savor the rich flavors of Morocco with these delightful stuffed mushrooms, filled with a spiced blend of couscous, herbs, and nuts. Perfect as a starter or a light meal, they bring an exotic twist to your dining table.

Steps

Preheat your oven to 375°F (190°C). In a small saucepan, bring the vegetable broth to a boil and add the couscous. Remove from heat, cover, and let it sit for 5 minutes. While the couscous is cooking, clean the portobello mushrooms and remove the stems. In a mixing bowl, combine the cooked couscous, olive oil, ground cumin, coriander, paprika, cinnamon, parsley, dried apricots, and slivered almonds. Season with salt and pepper to taste. Stuff each portobello mushroom cap with the couscous mixture, packing it lightly. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes or until the mushrooms are tender. Serve warm, garnished with additional parsley if desired.

6 large portobello mushrooms 1/4 cup couscous 1/2 cup vegetable broth 1 tablespoon olive oil 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon paprika 1/4 teaspoon cinnamon 1 tablespoon chopped fresh parsley 1 tablespoon chopped dried apricots 1 tablespoon slivered almonds Salt and pepper to taste