A mushroom “bomb” that lets out an explosion of flavours in your mouth.
15 min
PREP TIME
15 min
COOK TIME
100
CALORIES
12
INGREDIENTS
INGREDIENTS 12 SERVINGS
- 24 button mushrooms
- 2 tablespoon (30 milliliter) butter
- 1/2 teaspoon (2 milliliter) Onion Powder
- 1 tablespoon (15 milliliter) Paprika
- 1/4 teaspoon (1 milliliter) Black Pepper Coarse Grind
- 1/4 teaspoon (1 milliliter) Caraway Seed
- 1/2 cup (125 milliliter) tomato paste
- 1 cup (250 milliliter) grated real Parmesan cheese, divided
- 1/4 cup (50 milliliter) balsamic vinegar
- 1/4 cup (50 milliliter) soy sauce
- 2 teaspoon (10 milliliter) Fish Sauce
- 1 cup (250 milliliter) panko (Japanese bread crumbs)
Preparation
- 1 Preheat oven to 400°F (200°C).
- 2 Place a nonstick skillet on stove over medium heat to preheat.
- 3 Carefully remove the mushroom stems and finely chop them. Set aside the mushroom caps.
- 4 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.
- 5 Fill reserved mushroom caps with mushroom mixture. Sprinkle tops with panko and remaining ½ cup (125 mL) of Parmesan cheese.
- 6 Place on a baking sheet and cook in the preheated oven until the toppings are golden brown, 10-15 minutes.
