• 2/4 Nat'l Stuffie Day - 5

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:32:00 2024
    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

    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

    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

    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

    By: Melissa Clark

    Yield: 2 to 4 servings

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

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