Curry Couscous-Stuffed Mushrooms Delight
Bursting with bold spices and wholesome couscous, these curry-stuffed mushrooms are the perfect vegan appetizer!
Equipment
- Shallow baking dish
- Small pot
- Sauté pan
- Mixing spoon
Ingredients
For the Mushroom Marinade:
- 3 tablespoons 45 ml balsamic vinegar
- 2 tablespoons 30 ml extra-virgin olive oil
For the Filling:
- Stems from 12 stuffing mushrooms
- 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, reserving the stems for the filling.
- Combine balsamic vinegar and olive oil in a shallow baking dish to prepare the marinade.
- Place mushrooms in the dish, “hole” side up.
- Set aside.
- Chop the reserved mushroom stems finely.
- Heat olive oil in a sauté pan over medium heat.
- Add chopped mushroom stems, onion, and garlic.
- Sauté until fragrant, about 7–10 minutes.
- In a small pot, bring water to a boil.
- Add couscous, reduce to a simmer, and stir until the water is fully absorbed.
- Mix the couscous with the sautéed vegetable mixture, curry powder, parsley, garam masala, salt, and pepper until well combined.
- Fill each mushroom with a heaping scoop of the couscous mixture.
- Bake the mushrooms, uncovered, in the oven for about 15 minutes.
- Serve warm.
- Any leftover couscous can be enjoyed as a flavorful side dish.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light Sauvignon Blanc or a crisp Pinot Grigio to enhance the spice and earthy mushroom flavor.
Pair with a light Sauvignon Blanc or a crisp Pinot Grigio to enhance the spice and earthy mushroom flavor.
Nutritional Information
Calories: 68 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 3 g | Sugar: 1 g | Salt: 0.4 mg
