Crispy Stuffed Mushrooms With Harissa and Apricots
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I was looking for a more healthy hot appetizers recipe for stuffed mushrooms that was different and did not involve cream cheese or mayonnaise. I came across this one in the NY Times and modified a bit. They are quite delicious!
MAKES: 4 Servings
PREP/COOK TIME: 60 Minutes
INGREDIENTS
8 ounces cremini or button mushrooms
5 tablespoons extra-virgin olive oil, more for drizzling
½ small onion, finely chopped
1 small red chile or jalapeño, seeded if desired and finely diced
1 garlic clove, minced
1 tablespoon harissa powder
1 teaspoon tomato paste
½ teaspoon kosher salt, more to taste
¼ teaspoon cumin seeds
½ cup panko bread crumbs
⅓ cup, plus 1 tablespoon grated Parmesan
¼ cup chopped cilantro leaves and tender stems
2 tablespoons chopped dried apricots
1 teaspoon finely grated lemon zest
Freshly ground black pepper
DIRECTIONS
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.
