Harissa Cauliflower Mushrooms with Romesco

Harissa Cauliflower Mushrooms

I know it’s been a while since I posted a new blog, but I’ve just been too darn busy enjoying the awesome coverage my Asian Steak Tartare got in the Bitten Word’s Cover to Cover Challenge.

But seriously, I was actually on vacation down in San Diego helping my sister (and occasional dessert recipe contributor) get moved into graduate school. It was a lovely break, but I feel bad for leaving you all hanging without any new dishes to try. So to make it up to you, I have a post adorned with tons of scrumptious looking pictures!

These Harissa Caulifower Mushrooms with Romesco Sauce were part of a big tapas night I did a few weeks back, and they were positively delicious! The union of classic Spanish ingredients with zesty Moroccan flavors is a great flavor combination. The filling is spicy, tangy, and salty while the mushrooms themselves provide a real meaty feel to the dish.

These stuffed mushrooms are great as an appetizer or alongside a few other tapas for dinner. If you wanted to make this dish more substantive, perhaps to serve as an entree, you could add or substitute Spanish chorizo to the stuffing. Either way, it’s going to be delicious!

Tapas Dinner

Harissa Cauliflower Mushrooms with Romesco

Ingredients

  • Olive oil
  • 1/2 medium-sized onion, finely diced
  • 3 cloves of garlic, finely diced
  • 2/3 cup of cauliflower, finely diced
  • 3 teaspoons of harissa spice
  • 1 tablespoon bread crumbs
  • 2 tablespoons of cotija cheese, crumbled
  • 6 mushrooms, de-stemmed
  • 1 cup of romesco sauce

Instructions

  1. Heat a skillet to medium and add enough olive oil to coat the bottom. Add the onions and garlic and saute until they begin to turn translucent, about 4 minutes. Add the cauliflower and harissa and continue to saute for another 4-5 minutes until the cauliflower has just begun to soften.
  2. IMG_2148Pre-heat the oven to 350 degrees. In a bowl, combine the sauteed cauliflower with the breadcrumbs and cotija cheese. Mix thoroughly.
  3. Coat the bottom of a shallow casserole dish with olive oil and arrange the mushrooms top down in it. Using a spoon or your hands, place a heaping scoop of the cauliflower stuffing into each of the mushroom caps.IMG_2185
  4. Place the casserole dish into the oven and bake for 30-40 minutes, until the mushrooms are tender but not soggy. Remove from the oven.
  5. To serve, spread the romesco sauce over a large plate and arrange the stuffed mushrooms as desired.
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