Directions:
- 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 foil-lined baking sheet. Bake at 400° for 10-15 minutes or until mushrooms are tender. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.77 Kcal (125 kJ) | ||
| Calories from fat | 3.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 1% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 91.36mg | 4% | |
| Potassium | 102.84mg | 2% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.8mg | 43% | |
| Calcium | 8.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 80.08 Kcal (335 kJ) | ||
| Calories from fat | 9.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 1% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 245.77mg | 4% | |
| Potassium | 276.66mg | 2% | |
| Total Carbs | 14.52g | 2% | |
| Sugars | 3.35g | 5% | |
| Dietary Fiber | 2.02g | 3% | |
| Protein | 3.42g | 3% | |
| Vitamin C | 4.7mg | 3% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 20.9mg | 43% | |
| Calcium | 21.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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