Moroccan-Stuffed Portobello Mushrooms

Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour!

Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour! | from Lauren Grant of Zestful Kitchen
Welcome to the fourth seasonal collaboration organized by lovely ladies, Rebecca, Ruth, and Annie of
Square Meal Round Table and What’s Annie Eating! This is the second collaboration I’ve been apart of, with the first resulting in this gorgeous Puffed Apple Pancake.

Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour! | from Lauren Grant of Zestful Kitchen
This time around, carrots are the star of the show and I decided to make use of their natural sweetness in these Moroccan-Stuffed Portobello Mushrooms. Although carrots tend to be sweetest in the fall they’ve proven to be a staple in winter dishes for a myriad of reasons including their hearty texture and longevity when it comes to storing. 
Check out the tips for purchasing and storing carrots below, then browse some of the carrot-heavy recipes from fellow blogger participating in this #24carrotgoals collaboration!

How to Buy Carrots:

Look for carrots that are firm in texture, stiff, and not bendable. Avoid any bags of carrots that appear to have a milky liquid covering or partially covering carrots.

If you purchase carrots with greens still in tact, look for greens that are vibrant in color and not too wilted.

How to Store Carrots:

Store carrots in a breathable bag, or loosely wrapped in plastic, in the vegetable drawer. Avoid storing them in the fruit drawer and especially keep them away from fruits that produce ethylene gas, such as apples, avocados, and pears (which will speed up spoilage). Carrots will keep this way for several weeks.

If you purchased carrots with greens intact, remove the greens from the carrots and wrap the greens in damp paper towels and place in a breathable bag of loosely wrap in plastic. Store greens in the vegetable drawer and use within 3–4 days of purchasing. Store carrots in a breathable bag, or loosely wrapped in plastic in the vegetable drawer.

Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour! | from Lauren Grant of Zestful Kitchen

Moroccan-Stuffed Portobello Mushrooms
 
Prep time
Cook time
Takes
 
Author:
Makes: 6 servings
Ingredients
  • 6 large portobellos, stems removed
  • ¼ cup dry freekah or bulgur
  • ¼ cup dry quinoa
  • 1¼ cups low-sodium chicken broth
  • 1 dried bay leaf
  • ¼ cup dried currants
  • Kosher salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1½ cups diced onions
  • 2 boneless, skinless chicken breasts, cut into ½-inch pieces (about 1 pound)
  • 2 cups shredded carrots
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons curry powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon sweet paprika
  • 1½ cups canned chickpeas, drained
  • ½ cup sliced kalamata olives
  • ½ cup chopped fresh parsley
  1. Heat oven to 450°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
  2. Scrape gills out of mushrooms using a spoon, then arrange portobellos on prepared sheet, upside down. Roast mushrooms until just beginning to soften, about 10 minutes. Remove from oven and let cool on pan.
  3. Toast freekah and quinoa in a saucepan until fragrant. Add broth and bay leaf, bring to a boil, then reduce to low, cover and simmer 10 minutes. Stir in currants, cover and simmer 2 minutes more. Remove pan from heat and let stand, covered, for 10 minutes. Fluff cooked grain mixture with a fork, discard bay leaf, and season with salt and pepper.
  4. Heat oil in a sauté pan over medium. Add onions and cook until softened, 3 minutes. Add chicken and cook 5–6 minutes; season with salt and pepper. Add carrots, garlic, curry, cumin, and paprika and cook 1 minute. Off heat, stir in cooked grain mixture, chickpeas, olives, and parsley; season with salt and pepper.
  5. Divide mixture between mushroom caps, arrange on baking sheet and bake until mushrooms are tender and filling is heated through, 15–20 minutes. Sprinkle with additional parsley and serve.
Notes
Did you make this recipe? Let me know what you think in the comments, leave a review below, or snap a photo and tag @zestfulkitchen on Instagram!

Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour! | from Lauren Grant of Zestful Kitchen
Square Meal Round Table’s ↠ 
Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s ↠ Candied Carrot Rose Tart

Better with Biscuits’ ↠ Carrot Souffle

This Healthy Table’s ↠ Beet and Carrot Galette

Always Eat Dessert’s ↠ Carrot Cake Squares with Orange Glaze

Figs & Flour’s ↠ Thai Peanut Pizza

Fufu’s Kitchen’s ↠ Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s ↠ Carrot Pecan Cookies

Hola Jalapeño’s ↠ Roasted Carrots with Chipotle-Honey Butter

Worth Pause’ s ↠ Paleo Thai Curry Carrot Soup

Something New for Dinner’s ↠ Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s ↠ Paleo Carrot Mug Cake

More Icing Than Cake’s ↠ Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s ↠ Vegan Carrot Whoopie Pies

Katie Bird Bakes’ ↠ Carrot Cake Scones

Confetti Kitchen’s ↠ Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s ↠ Carrot Spaghetti

Pie Girl Bakes’ ↠ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ ↠ Carrot Cake Sourdough

Food by Mars’ ↠ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s ↠ Sumac Carrot and Feta Salad

Measuring Cups Optionals’ ↠ Carrot Curry Soup

Rezel Kealoha’s ↠ Turkish Yogurt Carrot Dip

Pies and Prejudice’s ↠ Carrot Pie with Maple & Cardamom

Amanda Skrip’s ↠ Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ ↠ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ ↠ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s ↠ Chai Carrot Pie

Cook Til Delicious’ ↠ Mini Carrot Cake

What Annie’s Eating’s ↠ Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s ↠ Zesty Sunflower Carrot Spirals

Butter Loves Company’s ↠ Iced Carrot Cake Cookies

Le Petit Eats’ ↠ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Smart in the Kitchen’s ↠ Curried Carrot Ginger Soup (Whole30)

Cocoa and Salt’s ↠ Classic Carrot Cake

Dirty Whisk’s ↠ Carrot and Herbed Ricotta Tart

A Modest Feast’s ↠ Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta

Lemon Thyme and Ginger’s ↠ Sweet n’ Spicy Herbed Carrots

Jessie Sheehan Bakes’ ↠ Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream

Prickly Fresh’s ↠ Carrot Cake Blondies with Cream Cheese Frosting

Sweet Pillar Food’s ↠ Carrot and Date Salad with Tahini Vinaigrette

Mom’s Kitchen Handbook’s ↠ Salad with Miso Ginger Carrot Dressing

What’s Karen Cooking’s ↠ Spiced Cornbread w/ Carrots, Pecans & Chili Butter

Blossom to Stem’s ↠ Caramelized Carrots with Fennel, Ricotta, and Walnuts

A Modest Feast’s ↠ Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta

Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour! | from Lauren Grant of Zestful KitchenYum

4 comments

  1. I love anything that is stuffed, so these mushrooms are right up my alley! this is such an incredible recipe, loaded with so many great ingredients, love the addition of kalamata olives

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