Curry Couscous–Stuffed Mushrooms
These curry couscous–stuffed mushrooms are a flavorful, fiber-rich appetizer that combines earthy mushrooms with a vibrant, spiced couscous filling. Perfect for any occasion!
Equipment
- Baking dish, small pot, sauté pan, spoon for stuffing
Ingredients
For the mushroom marinade:
- 3 tablespoons 45 ml balsamic vinegar
- 2 tablespoons 30 ml extra-virgin olive oil
For the filling:
- Reserved mushroom stems
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 cup 160 g diced yellow onion
- 3 cloves garlic minced
- 1½ cups 355 ml water
- 1 cup 175 g dry couscous
- 1 tablespoon 6 g yellow curry powder
- 1 tablespoon 2 g dry parsley flakes
- 1 teaspoon garam masala
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Carefully remove the stems from the mushrooms and set them aside.
- To make the marinade, combine balsamic vinegar and olive oil in a shallow baking dish.
- Place the mushrooms in the dish, hole side up, and set aside to marinate.
- For the filling, chop the reserved mushroom stems.
- Heat olive oil in a pan and sauté the mushroom stems, onion, and garlic for about 7 to 10 minutes, until fragrant.
- In a small pot, bring water to a boil.
- Stir in the couscous, reduce the heat to a simmer, and cook until all the water is absorbed.
- Add the sautéed vegetable mixture, curry powder, parsley, garam masala, salt, and pepper to the couscous.
- Mix well.
- Stuff each mushroom cap with a heaping scoop of couscous mixture.
- Bake the stuffed mushrooms in the preheated oven for 15 minutes, uncovered.
- Serve warm, and enjoy!
- If you have leftover couscous, it makes a great side dish.
Notes & Wine Advice
Serving Tip:
Serve as a side dish or appetizer alongside a crisp green salad or a vegan main course. Garnish with fresh cilantro or parsley for extra flavor.
Wine Advice:
Pair with a crisp, dry white wine such as Sauvignon Blanc, which complements the spices and the earthy mushrooms.
Nutrition values
Calories: 125 kcal | koolhydraten: 16 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 3 g