Moroccan Stuffed Mushrooms

I told you how obsessed I am with all things Moroccan lately. Well I’ve been making Moroccan fish, I already told you about my Moroccan chili and I dream about what else I can make with these flavors. My older son has been watching his waistline so I’ve been trying to come up with healthy options for him to eat along with the rest of the family. I know he has a big love for all things mushroom and I was in the produce store the other day and saw these Gorgeous lose stuffing mushrooms. They really were one of the prettiest things I saw all day and I knew I had to pick them up. I figured I can do something with them during the week. In the end with a big push from the rest of the kiddies I decided to stuff them with my Moroccan chili! I know how genius! They came out incredible the only difference was that I added the mushroom stems to my chili and they added a yummy added bonus, even better part is that there was no waste. I hope you like these as much as my son who I don’t think even shared with his siblings


  • 24 large stuffing mushrooms with the stems removed
  • Stems from mushrooms chopped small
  • 1-2 lbs Meal Mart chopped meat (I used ground chuck) (this would also taste amazing with ground lamb)
  • 1 onion diced
  • 1 head garlic minced
  • 3 jalapeños seeded and chopped (use gloves for this)
  • 1 can crushed tomatoes or marinara sauce (I only like the green can from Trader Joe’s if you are going to go with this option it really tastes like plain crushed tomatoes)
  • 1 can full of water
  • 2 tsp Cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp chili powder
  • Olive oil
  • 1 can chickpeas drained (optional)
  • Handful cilantro chopped


  • In a large pot take your ground beef and break it up until cooked through.
  • Strain meat through a colander to drain the fat and set aside.
  • In the same pot on a medium flame place 1 tbsp olive oil and add the onions, garlic, and jalapeños and chopped mushroom stems and allow them to sweat until tender about 5-10 minutes.
  • Add the chopped meat back in the pot along with the sauce, the water, and spices.
  • Allow to come to a rapid boil.
  • Turn the flame down and add the chickpeas.
  • Allow to cook down on a low flame about 1-2 hrs stirring occasionally so it doesn’t burn until meat is tender and all the flavors come together adjust seasoning if needed).
  • Preheat oven to 350 degrees.
  • In a baking dish lineup the stemmed mushrooms and add about 1 tbsp of meat in each mushroom.
  • Cover dish and bake on 350 degrees for 20 minutes until mushrooms are cooked through.
  • Add chopped cilantro to finish it off.



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  • I’m just wondering..,
    I live in israel and I want to make the Morrocan stuffed mushrooms .. what’s the measurement u used for the can of crushed tomatoes?
    It’s not good to use a flavored pasta sauce?

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