Umami Bomb - cooking recipe

Ingredients

24 button mushrooms
1 cup panko breadcrumbs
1/2 cup tomato paste
1 cup grated real parmesan cheese
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons thai kitchen premium fish sauce
2 tablespoons butter
1/2 teaspoon club house onion powder
1 tablespoon club house paprika
1/4 teaspoon mccormick gourmet coarse black pepper
1/4 teaspoon mccormick gourmet caraway seed

Preparation

Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
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