Ingredients
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18 pcs Fresh White Button Mushroom
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1 pc White Onions, thinly sliced
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1 tbsp Margarine
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1 tbsp La Española Pure Olive Oil
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1 tsp White sugar
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¼ tsp McCormick Iodized Salt
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⅛ tsp McCormick Black Ground Pepper
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1 tbsp McCormick Worcestershire Sauce
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½ tbsp White Wine
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2 tbsp Chicken Stock
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as needed Parmesan Cheese
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as needed Breadcrumbs
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as needed McCormick Parsley Flakes
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as needed for Chicken stock Lee Kum Kee Chicken Soup Base
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as needed for Chicken stock Water
Directions
Steps
1
Done
|
Put the margarine in a medium non-stick pan and sauté the onions in low heat for about 2 minutes or until the onions becomes translucent. |
2
Done
|
Add in La Espanola Olive Oil and continue to sauté for 2-3 minutes more then add in the sugar, McCormick Iodized Salt and McCormick Black Pepper Ground. |
3
Done
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Pour in white wine, chicken stock and McCormick Worcestershire sauce. |
4
Done
|
Continue to sauté until liquid starts to evaporate and then set aside. |
5
Done
|
Place the mushroom caps in a baking sheet tray and drizzle with La Espanola Olive Oil. Evenly distribute the onion filling followed by breadcrumbs and parmesan cheese. |
6
Done
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Bake at 220°C for 7-10 mins or until the mushrooms become soft and tender. |
7
Done
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Garnish with McCormick Parsley Flakes and serve. |