Harissa stuffed mushrooms

From thechew.com

CAUTION >>> HOT HOT HOT


INGREDIENTS:

1 teaspoon Harissa Spice Mix
1/2 cup Cream Cheese (softened)
2 pounds Cremini Mushrooms (cleaned; stems removed)
1/2 cup Panko Breadcrumbs
Olive Oil


DIRECTIONS:

Preheat oven 350°F. Place a wire rack inside a baking sheet.

Place the Mushrooms, stem side down, on the baking sheet. Bake for 10 minutes to allow Mushrooms to release excess moisture. Remove and allow to cool to room temperature.

While the Mushrooms are baking, blend together the Harissa spice mix and cream cheese to form a paste. Transfer the mix to a piping bag or zip top bag.

Flip the Mushrooms over to reveal the cavity. Fill the Mushrooms with Cream Cheese mixture.

Stir together the Panko & some Olive Oil; just to lightly coat. Sprinkle the mixture over the filled Mushrooms.

Bake for 10-15 minutes until Panko is golden. (mine could've used more browning)

Remove and allow to cool slightly before serving.

Chipotle sauce

From me ;-)

INGREDIENTS

2 Tbsp olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 chipotles chiles in adobo (canned), minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1/2 cup beef or chicken broth

DIRECTIONS

Heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. 

Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes and beef broth. 

Mix well and add salt to taste. 

If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls.

(I like all this blended, but works perfect as is)