Umami Bomb

• a 24 button mushrooms
• a 1 cup (250 mL) panko (Japanese bread crumbs)
• a A1/2 cup (125 mL) tomato paste
• a 1 cup (250 mL) grated real Parmesan cheese
• a A1/4 cup (50 mL) balsamic vinegar
• a A1/4 cup (50 mL) soy sauce
• a 2 tbsp (30 mL) Thai Kitchen Premium Fish Sauce
• a 2 tbsp (30 mL) butter
• a A1/2 tsp (2 mL) Club House Onion Powder
• a 1 tbsp (15 mL) Club House Paprika
• a A1/4 tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper
• a A1/4 tsp (1 mL) McCormick Gourmet Caraway Seed

1. 1. Preheat oven to 400 degrees F.
2. 2. Preheat a nonstick pan to medium heat.
3. 3. Remove the mushroom stems and finely chop them.
4. 4. SautA the mushrooms in butter and add spices, tomato paste, A1/2 cup (125 mL) of Parmesan cheese and the condiments.
5. 5. After the mushrooms have been sautAed, garnish the mushroom heads; top with panko and the remaining A1/2 cup (125 mL) of Parmesan cheese.
6. 6. Cook in the oven on a baking sheet until the toppings are golden brown.
7. More recipes are available on flavour.ca.

button mushrooms, bread crumbs, ucubd, parmesan cheese, balsamic vinegar, soy sauce, sauce, butter, ucubd, paprika, black pepper

Taken from www.epicurious.com/recipes/member/views/umami-bomb-58387596 (may not work)