Ingredients
24 medium fresh mushrooms1/2 cup chopped onion1/3 cup finely shredded carrot1 teaspoon canola oil1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon ground coriander3/4 cup vegetable broth2 tablespoons dried currants1/2 cup uncooked couscous2 tablespoons minced fresh parsley2 tablespoons minced fresh mint
Preparation
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.
