February 4: National Stuffed Mushroom Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Stuffed Mushrooms w/Harissa & Apricots
Categories: Mushrooms, Fruits, Herbs, Chilies, Breads
Yield: 3 servings

8 oz Cremini or button mushrooms
6 tb Extra-virgin olive oil; more
- for drizzling
1/2 sm Onion; fine chopped
1 sm Red chile; seeded, fine
- diced
1 cl Garlic; minced
1 tb Harissa paste
1 ts Tomato paste
1/2 ts Kosher salt; more to taste
1/4 ts Cumin seeds
1/2 c Panko bread crumbs
1/3 c + 1 tb grated Parmesan
1/4 c Chopped cilantro leaves &
- tender stems
1 1/2 tb Chopped dried apricots
1 ts Fine grated lemon zest
Fresh ground black pepper
Lemon wedges; for serving

Set oven @ 400-|F/205-|C.

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.

TIP: If you can't find harissa paste, you can substitute
a mix of 1 tablespoon tomato paste and 1/4 teaspoon
cayenne.

By: Melissa Clark

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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