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Crispy Stuffed Mushrooms With Harissa and Apricots

cooking.nytimes.com
  • 45 minutes
  • Serves 4

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