Umami Bombs (Savory Stuffed Mushrooms)

Total Time
0:46
Prep
0:20
Cook
0:26
Serves
8
Difficulty
Easy
These may be made ahead and rewarmed before serving.
Ingredients
  • cremini mushroom(s)
    16 medium, stems removed
  • olive oil cooking spray
    4 spray(s)
  • table salt
    ¼ tsp
  • black pepper
    ⅛ tsp
  • uncooked shallot(s)
    2 medium, minced
  • fresh mushroom(s)
    4 oz, mixed gourmet variety, finely chopped
  • minced garlic
    1 tsp
  • rosemary
    1 tsp, minced
  • fresh thyme
    1 tsp, minced (plus extra for garnish)
  • sweet red pepper(s)
    2 Tbsp, minced
Instructions
  1. Preheat oven to 350°F.
  2. Place mushroom caps on a foil-lined baking pan and lightly coat with cooking spray; sprinkle with salt and black pepper. Roast until tender, 15 minutes; pat dry.
  3. Coat a medium skillet with cooking spray; set over medium-high heat. Add shallots and chopped mushrooms; cook, stirring frequently, until softened, 10 minutes. Add garlic, herbs and red pepper; stir and cook 1 minute. Season to taste with salt and pepper (optional) or sprinkle with truffle salt (optional).
  4. Divide sautéed mushroom mixture among mushroom caps; serve garnished with thyme.
Notes
Serving size: 2 stuffed mushrooms.

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