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Umami bombs (savory stuffed mushrooms)

Name: Umami bombs (savory stuffed mushrooms)
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 8 servings
Ingredients: 16 medium cremini mushroom(s) stems removed; 4 spray(s) cooking spray; 0.25 tsp table salt; 0.125 tsp black pepper; 2 medium uncooked shallot(s) minced; 4 oz fresh mushroom(s) mixed gourmet variety, finely chopped; 1 tsp minced garlic; 1 tsp rosemary minced; 1 tsp fresh thyme minced (plus extra for garnish); 2 Tbsp sweet red pepper(s) minced; 0.25 tsp sea salt flaky, or truffle salt, for sprinkling (optional)

SmartPoints® value per serving

Total Time

46 min

Prep

20 min

Cook

26 min

Serves

Difficulty

Easy

Umami is the savory "fifth flavor" that excites our taste buds and heightens our enjoyment of food. It's found famously in roast meat and soy sauce, but also in mushrooms and garlic. You'll see what we mean when you take a bite into these amazingly savory mushrooms, which are also flavored with shallots, rosemary, thyme, and sweet red peppers. We suggest you serve these stuffed treats with truffle salt, another umami-rich ingredient, but you can also use a sprinkling of sea salt. Be sure to season the mushrooms while they're still warm for the ultimate umami bomb. And the best part is these stuffed mushrooms may be made ahead and rewarmed before serving.

Ingredients

cremini mushroom(s)

16 medium, stems removed

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

sea salt

¼ tsp, flaky, or truffle salt, for sprinkling (optional)

Instructions

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.
Serving size: 2 stuffed mushrooms.

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