Moroccan Mushrooms recipe

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  • Vegetarian
serves: 4
Prep: 5 min
Cooking: 15 min

Nutrition per portion

Calories 177 kCal 9%
Fat 9.4g 13%
  -  Saturates 1.0g 5%
  -  of which Sugars 4.5g 5%
Salt 0.75g 13%
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  • 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


    • 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.

    • 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.

    • Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.

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