INGREDIENTS
8 oz
button mushrooms
6 tbsp
olive oil
1/2 small
onion
1 small
jalapeño
1
garlic clove
1 tbsp
harissa paste
1 tsp
tomato paste
1/2 tsp
kosher salt
1/4 tsp
cumin seeds
1/2 cup
panko bread crumbs
1/3 cup
plus 1 tablespoon parmesan
1/4 cup
cilantro leaves and tender stems
1 1/2 tbsp
apricots
1 tsp
lemon zest
1 serving
pepper
1 serving
lemon wedges