Champiñones Portobello Rellenos al Estilo Marroquí

Ingredientes

• 6 large portobellos (stems removed)
• 1/2 cup dry freekah (bulgur and/or quinoa (I like a combo of two grains))
• 1 1/4 cups low-sodium chicken broth
• 1 dried bay leaf
• 1/4 cup dried currants
• Kosher salt and black pepper to taste
• 2 tablespoons olive oil
• 1 1/2 cups diced onions
• 2 boneless (skinless chicken breasts, cut into 1/2-inch pieces (about 1 pound))
• 2 cups shredded carrots
• 2 teaspoons minced fresh garlic
• 2 teaspoons curry powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon sweet paprika
• 1 1/2 cups canned chickpeas (drained)
• 1/2 cup sliced kalamata olives
• 1/2 cup chopped fresh parsley

Preparación

1. 1

   Heat oven to 450°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.

2. 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. 3

   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.

4. 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. 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.