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Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only satisfying, but easy to make and come together in under an hour!
How to make stuffed portobello mushrooms
There’s really no hard and fast rules for stuffed portobello mushrooms. They’re very forgiving, which makes them wonderful for experimenting and trying new flavor combinations. Here are a few tips to help you succeed when making stuffed portobello mushrooms:
- Choose portobello mushrooms that are thick and pretty hefty in size.
- Using a spoon, gently scrape and discard the gills (dark brown layers) from the underside of the mushroom.
- Pre-roast the mushrooms, upside down, to jumpstart the cooking process (this also helps to avoid over cooking the chicken in the stuffing).
- Flip the portobello mushrooms over and stuff, generously, with stuffing.
- Roast until mushrooms and chicken are cooked through.
- Finish with fresh herbs, lemon and enjoy!
Learn how to buy, store and prep mushrooms!
Moroccan-Stuffed Portobello Mushrooms
Description
Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only satisfying, but easy to make and come together in under an hour—the perfect weeknight dinner!
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Ingredients
- 6 large portobellos stems removed
- ½ cup dry freekah bulgur and/or quinoa (I like a combo of two grains)
- 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
Instructions
- Heat oven to 450°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
- 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.
- Toast grains 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.
- 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.
- 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.
Nutrition
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
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
Thank you Albert!! 🙂
I love the sound of these, a really delicious veggie recipe!
Thank you! They are a great weeknight dinner!
What a delicious recipe and round-up! Thanks for including my carrot cake.xx
Thanks Alison! Of course, you cake looks amazing!