Crispy Stuffed Mushrooms With Harissa and Apricots
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.
- Serves: 2 persons
- 8ounces cremini or button mushrooms
- 6tablespoons extra-virgin olive oil, more for drizzling
- ½small onion, finely chopped
- 1small red chile or jalapeño, seeded if desired and finely diced
- 1garlic clove, minced
- 1tablespoon harissa paste
- 1teaspoon tomato paste
- ½teaspoon kosher salt, more to taste
- ¼teaspoon cumin seeds
- ½cup panko bread crumbs
- ⅓cup, plus 1 tablespoon grated Parmesan
- ¼cup chopped cilantro leaves and tender stems
- 1 ½tablespoons chopped dried apricots
- 1teaspoon finely grated lemon zest
- Freshly ground black pepper
- Lemon wedges, for serving
Step 1Heat oven to 400 degrees.
Step 2Remove the mushroom stems from the caps and chop the stems.
Step 3Place 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.
Step 4Add 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.
Step 5Place 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.
Step 6Sprinkle 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.