Mushrooms with Cheese is the umami recipe for Father’s Day | Press

Many say August is a month that seems to last forever, but there’s one day that could happily go on and on: the second Sunday of August, when Father’s Day is celebrated in Brazil.

As every celebration deserves a special menu, the Umami Committee has put together a recipe tip for the date: Mushrooms Stuffed with Cheese. Besides being a great option for vegetarians, this dish is packed with umami—one of the five basic tastes of the human palate. Umami, which means “savory” in Japanese, offers many health benefits, such as improving food acceptance, aiding protein digestion, and supporting oral hygiene. Without a doubt, a Father’s Day menu with umami will be unforgettable!

Check out the recipe:

Mushrooms Stuffed with Cheese

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, thinly sliced (80 g)
• 3 tablespoons chopped sun-dried tomatoes
• ½ cup (tea) diced Gouda cheese
• Leaves from 1 sprig of parsley, chopped
• ½ teaspoon salt
• 20 large button mushrooms, stems removed (400 g)

Method:

1. In a medium saucepan, add the olive oil and heat over high heat. Add the onion and sauté for 3 minutes, or until browned. Remove from the heat, transfer to a bowl, and add the sun-dried tomatoes, cheese, parsley, and salt. Mix well and set aside.
2. Scoop out the inner part of the mushrooms and place them on a greased baking sheet. Fill with the reserved mixture and bake in a preheated medium oven (180°C/350°F) for 5 minutes, or until the cheese melts.
3. Remove from the oven and serve immediately.

Yield: 6 servings
Prep time: 20 minutes (+ 10 minutes baking)

For more recipes, visit: www.portalumami.com.br

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Two key characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br and follow on social media at facebook.com/GostoUmami and instagram.com/ogostoumami.