Portobello Mushrooms with Moroccan Filling

Roasted portobello caps filled with a Moroccan-spiced chicken, freekeh, quinoa, chickpea and currant mixture.

Ingredients

6		large portobellos, stems removed
0.25 cup	60 ml	dry freekah or bulgur
0.25 cup	60 ml	dry quinoa
1.25 cups	300 ml	low-sodium chicken broth
1		dried bay leaf
0.25 cup	60 ml	dried currants
to taste		Kosher salt and black pepper
2 tablespoons	30 ml	olive oil
1.5 cups	360 ml	diced onions
2		boneless, skinless chicken breasts, cut into 1/2-inch pieces (about 1 pound)
2 cups	480 ml	shredded carrots
2 teaspoons	10 ml	minced fresh garlic
2 teaspoons	10 ml	curry powder
1.5 teaspoons	7.5 ml	ground cumin
0.5 teaspoon	2.5 ml	sweet paprika
1.5 cups	360 ml	canned chickpeas, drained
0.5 cup	120 ml	sliced kalamata olives
0.5 cup	120 ml	chopped fresh parsley

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 freekah and quinoa 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.