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Cheesy Harissa Stuffed Mushrooms

Carla Hall
Servings: 8
30 to 60 min

Make your own restaurant quality cheese stuffed mushrooms at home!

  • Ingredients
  • step-by-step directions
Cheesy Harissa Stuffed Mushrooms
  • 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
  • Preheat oven 350°F. Place a wire rack inside a baking sheet.
  • 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.
  • 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.
  • Flip the Mushrooms over to reveal the cavity. Fill the Mushrooms with Cream Cheese mixture.
  • Stir together the Panko, Parsley & some Olive Oil; just to lightly coat. Sprinkle the mixture over the filled Mushrooms.
  • Bake for 10-15 minutes until Panko is golden.
  • Remove and allow to cool slightly before serving.
  • 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.
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