Umami Bomb

12 ingredients
1 steps

Ingredients

  • a 24 button mushrooms
  • a 1 cup (250 mL) panko (Japanese bread crumbs)
  • a A1/2 cup (125 mL) tomato paste
  • a 1 cup (250 mL) grated real Parmesan cheese
  • a A1/4 cup (50 mL) balsamic vinegar
  • a A1/4 cup (50 mL) soy sauce
  • a 2 tbsp (30 mL) Thai Kitchen Premium Fish Sauce
  • a 2 tbsp (30 mL) butter
  • a A1/2 tsp (2 mL) Club House Onion Powder
  • a 1 tbsp (15 mL) Club House Paprika
  • a A1/4 tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper
  • a A1/4 tsp (1 mL) McCormick Gourmet Caraway Seed

Directions

  1. 1
    {"0":"1. Preheat oven to 400 degrees F.","2":"2. Preheat a nonstick pan to medium heat.","4":"3. Remove the mushroom stems and finely chop them.","6":"4. SautA the mushrooms in butter and add spices, tomato paste, A1\/2 cup (125 mL) of Parmesan cheese and the condiments.","8":"5. After the mushrooms have been sautAed, garnish the mushroom heads; top with panko and the remaining A1\/2 cup (125 mL) of Parmesan cheese.","10":"6. Cook in the oven on a baking sheet until the toppings are golden brown.","12":"More recipes are available on flavour.ca."}

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