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Moroccan Stuffed Mushrooms recipe

Moroccan Stuffed Mushrooms

5 from 1 vote
If you're looking for a Moroccan Stuffed Mushrooms recipe to add to your recipe box, I highly recommend trying out these Moroccan Stuffed Mushrooms.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8 Servings
Course: Appetizer, Side Dish
Cuisine: Moroccan
Calories: 89
Ingredients Equipment Method Notes

Ingredients
  

  • 16 large mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil

Equipment

  • Large Skillet
  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the mushrooms and chop them finely. Set the mushroom caps aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion, red and green bell peppers, and celery, and sauté for 5-7 minutes or until the vegetables are soft.
  4. Add the garlic, chopped mushroom stems, cumin, coriander, cinnamon, ginger, black pepper, and salt. Sauté for an additional 2-3 minutes.
  5. Remove the skillet from heat, and stir in the parsley, cilantro, breadcrumbs, and Parmesan cheese.
  6. Fill each mushroom cap with the vegetable mixture, and place the mushrooms on a baking sheet.
  7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
  8. Serve warm and enjoy!

Notes

Tips and Tricks

Clean the mushrooms by wiping them with a damp cloth instead of washing them in water. This will prevent the mushrooms from becoming waterlogged.
Use a spoon to remove the stems from the mushrooms instead of pulling them out with your hands. This will prevent the mushroom caps from tearing.
If you prefer a spicier filling, add a pinch of cayenne pepper to the vegetable mixture.
Make the vegetable filling ahead of time and store it in the refrigerator until ready to use.