Umami Bombs (Savoury Stuffed Mushrooms)
0
Points®
Total time: 46 min • Prep: 20 min • Cook: 26 min • Serves: 8 • Difficulty: Easy
These may be made ahead and rewarmed before serving.
Ingredients
Cremini mushrooms
16 medium, stems removed
Olive oil cooking spray
4 spray(s)
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Shallots
2 medium, minced
Mushrooms
4 oz, mixed gourmet variety, finely chopped
Minced garlic
1 tsp(s)
Rosemary
1 tsp(s), minced
Fresh thyme
1 tsp(s), minced (plus extra for garnish)
Red bell pepper
2 tbsp(s), 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.
5
Serving size: 2 stuffed mushrooms
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