Crispy Stuffed Mushrooms With Harissa And Apricots Recipes

CRISPY STUFFED MUSHROOMS WITH HARISSA AND APRICOTS

Crispy Stuffed Mushrooms With Harissa and Apricots image

In this twist on stuffed mushrooms, the caps are filled with seasoned bread crumbs laced with sweet dried apricots and spiked with harissa and cumin. Showered with grated Parmesan, the caps get supremely crisp on top as they bake, staying rich and tender in the middle. These are best devoured still warm from the oven, but are nearly as good at room temperature. Or bake them up to 6 hours ahead and reheat them briefly in a 350-degree oven before serving.

Provided by Melissa Clark

Categories finger foods

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

8 ounces cremini or button mushrooms
6 tablespoons extra-virgin olive oil, more for drizzling
1/2 small onion, finely chopped
1 small red chile or jalapeño, seeded if desired and finely diced
1 garlic clove, minced
1 tablespoon harissa paste
1 teaspoon tomato paste
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon cumin seeds
1/2 cup panko bread crumbs
1/3 cup, plus 1 tablespoon grated Parmesan
1/4 cup chopped cilantro leaves and tender stems
1 1/2 tablespoons chopped dried apricots
1 teaspoon finely grated lemon zest
Freshly ground black pepper
Lemon wedges, for serving

Steps:

Heat oven to 400 degrees.
Remove the mushroom stems from the caps and chop the stems.
Place a medium skillet over medium heat, then add 2 tablespoons olive oil and let it warm up until it thins out, about 20 seconds. Add mushroom stems, onion and chile and cook, stirring occasionally, until lightly browned and tender, 5 to 7 minutes. Add garlic, harissa, tomato paste, salt and cumin seeds and cook until the tomato paste darkens and the garlic is fragrant, about 1 minute.
Add bread crumbs and 2 tablespoons olive oil to the skillet. Stirring constantly, cook bread crumbs until lightly toasted, about 4 to 6 minutes. Keep an eye on the pan as the bread crumbs can burn quickly. Remove from heat and immediately scrape bread-crumb mixture into medium mixing bowl. Stir in 1/3 cup Parmesan, cilantro, dried apricots and lemon zest, tossing well. Taste and season with black pepper and more salt if needed.
Place mushroom caps on a rimmed sheet pan, cavities facing up. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Using a spoon, stuff the oiled mushroom caps with the seasoned bread-crumb mixture.
Sprinkle remaining 1 tablespoon grated Parmesan on mushrooms. Bake until the tops are crisp and golden, 15 to 20 minutes. Serve hot or warm, with lemon wedges for squeezing.

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