Moroccan Mushrooms

(13 ratings)
Moroccan mushrooms
Moroccan mushrooms
  • Serves: 4

  • Prep time:

  • Cooking time:

These tasty mushrooms are quick to make and perfect for vegetarians


  • 30ml (2tbsp) vegetable oil
  • 1 red onion, sliced
  • 450g (1lb) mixed open and closed cup mushrooms
  • 1 (400g) can chick peas, drained
  • 1 (400g) can chopped tomatoes
  • 45ml (3tbsp) harissa paste
  • 1 lemon, grated zest and juice
  • 45ml (3tbsp) chopped flat parsley
  • couscous, to serve


  1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4 mins. Add the mushrooms and sauté for a further 5 mins until the mushrooms are browned.
  2. Stir in the chick peas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 mins. Remove the lid and season to taste.
  3. Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.

Nutritional information

  • Low
  • Med
  • High
  • Calories 177(kcal)
  • Fat 9.4g
  • Saturates 1.0g
  • Sugars 4.5g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(13 ratings)

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