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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 16 mushroom caps
Calories: 9kcal


  • 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.


Calories: 9kcal | Carbohydrates: 2g | Sodium: 2mg | Potassium: 125mg | Vitamin A: 1.1% | Vitamin C: 3.2% | Calcium: 0.5% | Iron: 0.8%

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