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Umami bomb (stuffed mushrooms)

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes12 servings
Umami bomb (stuffed mushrooms)

A mushroom “bomb” that lets out an explosion of flavours in your mouth. Recipe by Canadian Chef Danny St-Pierre.

Ingredients

  • 24 button mushrooms

  • 2 tbsp (30 mL) butter

  • 1/2 tsp (2 mL) Club House Onion Powder

  • 1 tbsp (15 mL) Club House Paprika

  • 1/4 tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper

  • 1/4 tsp (1 mL) McCormick Gourmet Caraway Seed

  • 1/2 cup (125 mL) tomato paste

  • 1 cup (250 mL) grated Parmesan cheese, divided

  • 1/4 cup (50 mL) balsamic vinegar

  • 1/4 cup (50 mL) soy sauce

  • 2 tsp (10 mL) Thai Kitchen Premium Fish Sauce

  • 1 cup (250 mL) panko, (Japanese bread crumbs)

Instructions

  • PREHEAT oven to 400°F (200°C).

  • PLACE a nonstick skillet on stove over medium heat to preheat.

  • CAREFULLY REMOVE the mushroom stems and finely chop them. Set aside the mushroom caps.

  • SAUTÉ the mushrooms in butter until softened, about 5 minutes. Add the spices, tomato paste, ½ cup (125 mL) Parmesan cheese, vinegar, soy sauce and fish sauce. Cook until heated through, about 3 minutes.

  • FILL reserved mushroom caps with mushroom mixture. Sprinkle tops with panko and remaining ½ cup (125 mL) of Parmesan cheese.

  • PLACE on a baking sheet and cook in the preheated oven until the toppings are golden brown, 10-15 minutes.

Nutrition (per serving)

Calories 100, Protein 6g, Carbohydrates 10g, Fat 4.5g, Fibre 1g, Sodium 540mg.

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