Ingredients

• 24 button mushrooms

• 1 cup (250 mL) panko (Japanese bread crumbs)

• ½ cup (125 mL) tomato paste

• 1 cup (250 mL) grated real Parmesan cheese

• ¼ cup (50 mL) balsamic vinegar

• ¼ cup (50 mL) soy sauce

• 2 tbsp (30 mL) Thai Kitchen Premium Fish Sauce

• 2 tbsp (30 mL) butter

• ½ tsp (2 mL) Club House Onion Powder

• 1 tbsp (15 mL) Club House Paprika

• ¼ tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper

• ¼ tsp (1 mL) McCormick Gourmet Caraway Seed

Preparation

  1. Preheat oven to 400 degrees F.

  2. Preheat a nonstick pan to medium heat.

  3. Remove the mushroom stems and finely chop them.

  4. Sauté the mushrooms in butter and add spices, tomato paste, ½ cup (125 mL) of Parmesan cheese and the condiments.

  5. After the mushrooms have been sautéed, garnish the mushroom heads; top with panko and the remaining ½ cup (125 mL) of Parmesan cheese.

  6. Cook in the oven on a baking sheet until the toppings are golden brown.

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