Umami bomb (stuffed mushrooms)

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PREP TIME

15 min

TOTAL TIME

15 min

Makes

12 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
  • 6 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 4.5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 540 mg.