Subj : 2/4 Nat'l Stuffie Day - 5
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:32:00

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
  
  Uncle Dirty Dave's Archives
 
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