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!
Rosemary Renaissance 