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Cheesy Harissa Stuffed Mushrooms

574 Cheesy Harissa Stuffed Mushrooms
Make your own restaurant quality cheese stuffed mushrooms at home!
skill level
Easy
time
30-60min
servings
8
cost
$
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Make your own restaurant quality cheese stuffed mushrooms at home!
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ingredients
  • 1/4 cup Chopped Roasted Red Peppers
  • 1 teaspoon Harissa Spice Mix (recipe follows)
  • 1/2 cup Cream Cheese (softened)
  • 2 pounds Cremini Mushrooms (cleaned; stems removed)
  • 1/2 cup Panko Breadcrumbs
  • 1 tablespoon Chopped Fresh Parsley
  • Olive Oil
  • Harissa Spice Mix
  • 4 teaspoons Cumin Seed (toasted)
  • 4 teaspoons Coriander Seed (toasted)
  • 8 tablespoons Dried Chile Flake
  • 4 teaspoons Smoked Paprika
  • 2 teaspoons Sea Salt
  • 1 teaspoons Caraway Seeds (toasted)
  • 1 1/2 teaspoons Garlic Powder
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven 350°F. Place a wire rack inside a baking sheet.
  • 2
    2 pounds Cremini Mushrooms (cleaned; stems removed)
    Place the Mushrooms, stem side down, on the baking sheet. Bake for 10 minutes to allow Mushrooms to release excess moisture. Remove and allow to cool to room temperature.
  • 3
    1/4 cup Chopped Roasted Red Peppers
    1 teaspoon Harissa Spice Mix (recipe follows)
    1/2 cup Cream Cheese (softened)
    While the Mushrooms are baking, blend together the Roasted Peppers and Harissa spice mix to form a paste. Stir in the Cream Cheese until evenly distributed. Transfer the mix to a piping bag or zip top bag.
  • 4
    partially cooked Mushrooms
    Cream Cheese Mixture
    Flip the Mushrooms over to reveal the cavity. Fill the Mushrooms with Cream Cheese mixture.
  • 5
    1/2 cup Panko Breadcrumbs
    1 tablespoon Chopped Fresh Parsley
    Olive Oil
    Stir together the Panko, Parsley & some Olive Oil; just to lightly coat. Sprinkle the mixture over the filled Mushrooms.
  • 6
    Bake for 10-15 minutes until Panko is golden.
  • 7
    Remove and allow to cool slightly before serving.
  • 8
    4 teaspoons Cumin Seed (toasted)
    4 teaspoons Coriander Seed (toasted)
    8 tablespoons Dried Chile Flake
    4 teaspoons Smoked Paprika
    2 teaspoons Sea Salt
    1 teaspoons Caraway Seeds (toasted)
    1 1/2 teaspoons Garlic Powder
    For the Harissa Spice Mix: Combine Cumin, Coriander and Caraway Seeds in a small skillet on medium heat. Toast 3-4 minutes or until fragrant. Let cool. Combine with remaining ingredients and grind in a spice grinder. Store in an airtight container.

    Helpful Tips:
    1. Harissa is a hot Chili pepper paste made with:  roasted red peppers, serrano peppers, garlic paste, coriander seed, caraway as well as some olive oil for preservation.
    2. Baking mushroom caps upside down on a baking sheet is the best way to release excess moisture before filling.

 
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