Umami Bombs (Savory Stuffed Mushrooms)
- Total Time
These may be made ahead and rewarmed before serving.
cremini mushroom(s)16 medium, stems removed
olive oil cooking spray4 spray(s)
table salt¼ tsp
black pepper⅛ tsp
uncooked shallot(s)2 medium, minced
fresh mushroom(s)4 oz, mixed gourmet variety, finely chopped
minced garlic1 tsp
rosemary1 tsp, minced
fresh thyme1 tsp, minced (plus extra for garnish)
sweet red pepper(s)2 Tbsp, minced
- Preheat oven to 350°F.
- 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.
- 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).
- Divide sautéed mushroom mixture among mushroom caps; serve garnished with thyme.