Balsamic-Glazed Stuffed Mushrooms

A Bobby Flay Recipe

Yield: 6 servings

Ingredients

  • 20 cremini mushrooms, stems removed and finely chopped
  • 2 tablespoons olive oil, divided
  • 2 medium shallots or 1 small onion, finely chopped
  • 1 pinch crushed hot pepper flakes
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons fresh thyme leaves, chopped
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
  • 2 tablespoons balsamic vinegar, divided
  • 4 tablespoons grated Parmesan cheese, divided
  • 1/4 cup plain dry bread crumbs, toasted

Preparation

  1. Preheat oven 400°.
  2.  
  3. Toss mushroom caps with 1 tablespoon oil in large bowl. Season, if desired, with salt and pepper. Arrange mushroom caps in 13 x 9-inch baking dish, stem-side-down. Bake 10 minutes or until golden brown. Remove mushrooms; drain liquid. Return mushrooms to baking dish, stem-side-up.
  4.  
  5. Heat remaining 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in mushroom stems and cook, stirring occasionally, 8 minutes or until tender. Stir in hot pepper flakes, parsley and thyme. Season, if desired, with salt and pepper. Turn into medium bowl. Stir in 1/4 cup Mayonnaise, 1 tablespoon vinegar, 2 tablespoons cheese and bread crumbs. Evenly spoon mixture into mushrooms.
  6.  
  7. Combine remaining 1/4 cup Mayonnaise with remaining 1 tablespoon vinegar in small bowl. Season, if desired, with salt and pepper. Drizzle over mushrooms, then sprinkle with remaining 2 tablespoons cheese. Bake 15 minutes or until mushrooms are golden and heated through.
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