Umami bombs (savory stuffed mushrooms)
16 medium, stems removed
2 medium, minced
4 oz, mixed gourmet variety, finely chopped
1 tsp, minced
1 tsp, minced (plus extra for garnish)
sweet red pepper(s)
2 Tbsp, minced
¼ tsp, flaky, or truffle salt, for sprinkling (optional)
- 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.