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Baked cremini mushrooms with caramelized onions, mango and blue cheese

SERVINGS
Serves 8 Servings
RATE THIS RECIPE
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SERVINGS
Serves 8 Servings
RATE THIS RECIPE
(0)

Ingredients

For mushrooms
  • 16 cremini mushrooms, 2" cap
  • 2 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon chopped fresh thyme
  • For caramelized onions
  • 16 cremini mushrooms, 2" cap
  • 2 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon chopped fresh thyme
  • 2 tablespoon unsalted butter
  • 1 cup thinly sliced red onion
  • 1/2 cup finely diced roasted red bell pepper
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup apple juice
  • For assembly
  • 16 cremini mushrooms, 2" cap
  • 2 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon chopped fresh thyme
  • 2 tablespoon unsalted butter
  • 1 cup thinly sliced red onion
  • 1/2 cup finely diced roasted red bell pepper
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup apple juice
  • 1 mango, peeled, pitted, sliced into 16 pieces
  • 1/4 cup blue cheese
  • Preparation

    Baking Directions:

    For mushrooms:Preheat oven to 400°.

    Remove stems from mushrooms.

    Clean mushrooms with dry cloth or brush.

    In mixing bowl toss mushrooms with remaining ingredients.

    Place mushrooms upside down on baking sheets.

    Cook 3 minutes.

    Set aside.

    Cool.

    For caramelized onions:Melt butter in heavy skillet over medium-high heat.

    Sauté onions 2 minutes.

    Add remaining ingredients.

    Season with sea salt and freshly ground black pepper.

    Bring to boil.

    Reduce to simmer.

    Cook until liquid is absorbed.

    For assembly:Divide caramelized onions equally among mushroom caps.

    Top each with one thin mango slice and blue cheese.

    Bake in oven 3 to 4 minutes, until blue cheese is softened, but not melted.