Umami Mushroom Bites
Stuffed mushroom caps get a burst of flavor from garlic, rosemary and thyme. A bit of truffle salt at the end makes them the perfect, upscale appetizer for your next cocktail party or event.
Servings: 16 mushroom caps
Calories: 9 kcal
- 16 cremini mushrooms stems removed
- 2 shallots minced
- 4 oz package mixed gourmet mushrooms finely chopped
- 1 tsp minced garlic
- 1 tsp minced rosemary
- 1 tsp minced thyme additional for garnish
- 3 TB minced red pepper
- optional truffle salt for finishing
Preheat oven to 350 degrees.
Place cremini mushrooms on a foil lined pan and spray lightly with cooking spray. Sprinkle with ¼ tsp salt and pepper and roast for 15 minutes or until tender. Pat dry.
Coat a medium nonstick skillet with cooking spray and cook shallots & mixed mushrooms over medium-high heat for 10 minutes or until softened.
Add garlic, herbs, and red pepper and cook for an additional minute. Season to taste with salt and pepper or finish with truffle salt.
Stuff sautéed veggies into mushroom caps and serve garished with thyme.
May be made ahead and rewarmed before serving.