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Harissa & Ricotta Stuffed Mushroom Appetizers
Stuffed mushrooms are a superb party finger food!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 appetizers
Calories per serving 14 kcal
Ingredients
- 10 medium white mushrooms
- 2 tbsp ricotta
- 1 tsp spicy harissa paste
- 1 tbsp lemon zest
- 2 tbsp panko breadcrumbs
- pepper
- salt
Instructions
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Carefully clean the white mushrooms using a soft brush. Don’t rinse them with water! Gently pull out the stems. Watch out, the mushrooms are very fragile. They break easily. Combine the fresh ricotta and spicy harissa paste in a small bowl.
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Stir well until you get a bright orange kind of mixture. Check the taste and add extra harissa if you prefer. Harissa is pretty spicy, keep that in mind. Stuff the mushrooms with this creamy ricotta mixture using a piping bag or 2 teaspoons.
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Layer a small ceramic baking dish with a sheet of baking paper and place the stuffed mushroom caps on it. Add the lemon zest and panko to a bowl. Combine both while grinding the panko into a finer crumb using the back of a spoon. Season with a little pepper and salt. Generously top the stuffed mushrooms in the baking dish with the lemon zest crumble.
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Bake the mushrooms in a preheated oven at 356°F (200°C) for 20 to 25 minutes until soft. When the lemon crumble on top starts to brown, put a sheet of tinfoil on top of the baking dish to prevent it from burning. Remove the mushrooms from the oven and serve immediately while hot.