umami_bomb_stuffed_mushrooms_600

Umami Bomb (Stuffed Mushrooms)

A mushroom “bomb” that lets out an explosion of flavours in your mouth.

15m
Prep time
15m
Cook time
100
Calories
12
Ingredients
12
Servings

What you'll need

Onion Powder

Paprika

Black Pepper Coarse Grind

Black Pepper Coarse Grind

Caraway Seed

Ingredients

Step1
24 button mushrooms
2 tbsp (30 ml) butter
1/2 tsp (2 ml) Onion Powder
1 tbsp (15 ml) Paprika
1/4 tsp (1 ml) Black Pepper Coarse Grind
1/4 tsp (1 ml) Caraway Seed
1/2 cup (125 ml) tomato paste
1 cup (250 ml) grated real 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)

Nutrition information (per Serving)

100Calories
10mgCholesterol
540mgSodium
6gProtein
4.5gTotal Fat
1gFiber
10gCarbohydrates

Preparation

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.

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