I smile when I eat these because they are so delicious. My original recipe is a reduced fat/lower calorie version, which are delightful in and of themselves, but when you add the full calories crackers, olive oil and extra parmesan cheese, they just become irresistable.
Ingredients:
1 tbsp FRENCH'S® Classic Worcestershire Sauce
8 Portabello Mushroom caps
2 cup Carmelized Onion
2 tbsp garlic, minced
1 1 sleeve Townhouse crackers, crushed
.25 cup Olive Oil
1 cup Finely grated Parmesan Cheese
Directions:
Preheat oven to 400 degrees F.
Prepare Portabellos' by removing stem and lightly coating with Olive Oil then set in a baking pan round side down (the underbelly of the mushroom should be facing up). Sprinkle pepper over the caps.
Put Townhouse crackers in a large zippered bag and crush them (can use a food processor if you want)
Thinly slice 2 onions and carmelize them in French's Worcestershire and Olive Oil (medium heat for 20 - 25 minutes). Remove from heat and add the parmesan cheese, cracker crumbs and remaining olive oil. Mix well so that the parmesan has melted into the mixture.
Evenly distribute the mixture over the 8 Portabello caps. Bake at 400 for 15 minutes.
This dish is very easily converted into a lower calorie/lower fat recipe by reducing the Olive Oil to 3 tbsp, using reduced fat crackers (I mix 18 Townhouse reduced fat and 18 All Bran Garlic Herb Crackers).
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