Vegetarian & Vegan

ACORN SQUASH HUMMUS WITH BLACK GARLIC - SHARED BY THE KELLY DIET

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 8-10

Ingredients

• 1 acorn squash

• 1 can organic chickpeas

• 1/4 cup of water

• 5 basil leaves

• 1/2 lemon

• pinch of paprika

• pinch of cayenne pepper

• pinch of Himalayan salt

• 1 tsp Black Garlic puree

• Toppings: red pepper flakes, goji berries, or whatever you like!

Directions

1. Cut acorn squash in half, de-seed & bake at 400 degrees for 30 minutes.

2. Add the cooked flesh form half of the squash to a food processor with 1 organic can chickpeas (drained and rinsed), 1/4 cup filtered water, 5 fresh basil leaves, half a lemon (skin removed), a little paprika, cayenne, Himalayan salt & 1 tsp black garlic puree.

3. Blend well & top with things like red pepper flakes or goji berries.

4. Enjoy

CHEESY SPINACH & BLACK GARLIC OMELET - SHARED BY BGNA KITCHEN 

Prep Time:  10 minutes | Cook Time:  10 minutes |  Servings 3

Ingredients

• 3 eggs

• 3 tablespoons of cheddar cheese

• 3 tablespoon of shredded parmesan cheese

• 1 Black Garlic clove, chopped

• 1 cup of fresh spinach finely chopped

• ¼ cup of diced fresh tomatoes

• ¼ cup of green onion

• Dash of salt to taste

• Sprinkle of pepper to taste

• Olive oil or cooking spray

Directions

Beat egg in bowl and mix parmesan, cheddar, black garlic together. In a skillet heat the olive oil (or spritz cooking spray to cover the skillet) over medium heat. Stir green onion, for about 3 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomatoes and add salt & pepper. Cook until egg mixture sets, 10 to 15 minutes.

ASPARAGUS PEA PESTO WITH BLACK GARLIC - SHARED BY THEKELLYDIET

Prep time: 5 minutes | Servings: 4 - 6

Ingredients

• 13 skinny roasted asparagus stalks

• 1 can organic peas (drained & rinsed)

• 1 tsp black garlic puree

• 1/4 cup nutritional yeast

• 10 fresh basil leaves

• 1 lemon, skin removed

• 1/4 cup water

Directions

Add all ingredients to a food processor. Blend until combined & creamy

CRISPY EGG BREAKFAST TACOS + BLACK GARLIC PINEAPPLE SALSA - SHARED BY PRICHARD FARMS

Prep time:  10 mins | Total time:  10 mins

Ingredients

• 1 Ripe Pineapple

• 2 Med. Roma Tomatoes

• 1 Sweet Onion

• 1 Head Black Garlic

• 1 Sm. - Med. Bunch Cilantro

• Coarse Sea Salt

• Red Pepper Flakes

• 1 Lime

• Butter, Lard or Oil

• Corn Tortillas

• Large Eggs

• Coarse Sea Salt

Directions

1. Finely dice pineapple, tomatoes and onion.

2. Peel and finely chop black garlic, being careful not to smash it.

3. Remove Cilantro stems, chop leaves.

4. Combine all of the above in a bowl or large jar, squeeze juice of the lime overtop. Add salt and red pepper flakes to taste. Mix well. Chill. (Best after flavors have had a few hours to a day to intermingle.)

5. In a large fry or cast iron pan, heat your cooking fat -- a couple pats of butter or lard, or a couple "glugs" of your favorite oil -- until a few drops of water flicked into the pan makes the oil crackle and pop.

6. Add your tortillas, frying on each side for a minute or so, until they begin to brown and crisp. Transfer them to a plate.

7. Immediately, using the same hot oil, crack your eggs into the pan. The oil and pan should be so hot that the whites immediately solidify when they hit the pan. Sprinkle the top of the egg with coarse salt while it cooks. It is ready to turn when it naturally pulls way from the pan without prying. This only takes a minute or two, the whites will be browned and crispy around the edges. Flip, repeating the process of browning and crisping the whites on the other side, cooking just a thin layer over the yolk, but leaving it runny.

8. Transfer the eggs to the plate, placing one on top of each tortilla. Top with pineapple salsa and enjoy!

BLACK GARLIC POPCORN BY THE BGNA KITCHEN

Prep Time: 5 minutes | Recipe Time: 10 minutes / Servings: 4 - 6

Ingredients:

• 4-6 cups Popped Popcorn (approx 1/2 cup kernels)

• 1/4 cup Unsalted Butter, melted*

• 3/4 tsp Sea Salt

• 1/2 tsp Black Garlic Powder

• 1/2 tsp Black Pepper

• 2 TBSP Dried Parsley *

Directions

1. Pop the popcorn

2. Toss with melted Unsalted Butter

3. Mix Sea Salt, Black Powder, Black Pepper and Dried Parsley together, mix into buttered popcorn thoroughly. Enjoy!

* Add butter to suit your taste.
* Omit parsley to suit your tastes.

Prefer paper? Download and print the Black Garlic Popcorn Recipe Card.

BLACK GARLIC POTATO WEDGES - SHARED BY THE PINTEREST COMMUNITY                          

Prep Time: 10 minutes | Bake Time: 30 minutes | Servings:  4

Ingredients

• 3 medium baking potatoes, scrubbed clean

• 3 tablespoons extra virgin olive oil

• 3 Black Garlic cloves, minced

• 1½ teaspoon kosher salt

• ground black pepper

• 1 teaspoon parsley flakes

• ½ teaspoon ground pepper

Directions

Preheat oven to 400-degrees F. Cut potatoes in half, lengthwise, then slice each half into quarters to create 8 “taters” per potato.

Drizzle a large baking sheet with olive oil; toss sliced potatoes and remaining ingredients in olive oil; spread out evenly on baking sheet.

Bake for 25-30 minutes at 400-degrees F or until done. Additional salt and pepper to taste.

OVERSTUFFED BLACK GARLIC MUSHROOMS - SHARED BY THE PINTEREST COMMUNITY

Prep Time: 20 minutes | Bake Time: 25 minutes 

Ingredients

• 20 fresh mushrooms

• 1 tablespoons extra virgin olive oil

• 3 teaspoons minced Black Garlic

• 1 8 ounce package cream cheese

• 3/4 cup finely grated parmesan cheese

• 1/4 teaspoon black pepper

• 1/4 teaspoon dried oregano

• Black Garlic Puree for topping

Directions

Pre-heat your oven to 350 degrees. Remove the stems from the mushrooms and set aside, you’ll need these in a minute.

Use a damp cloth to wash the mushrooms. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so they are quite fine.

Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and black garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well.

Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap. Bake for 20-25 minutes, or until the mushrooms are nicely browned. Smear a little black garlic puree on top of each cap for explosive flavor!

Serve immediately.

CREAM OF CORN WITH BLACK GARLIC - BGNA KITCHEN FAVORITE

Prep Time:  15 minutes | Cook Time: 15 minutes | Servings:  4-6   

Ingredients

• 2 tablespoons vegetable oil

• 6 cups fresh corn kernels

• 4 Black Garlic cloves, minced

• Coarse salt and freshly ground pepper, to taste

• 3/4 cup heavy cream

• 1/4 cup homemade or low-sodium store-bought chicken stock

• 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling

Directions

Heat oil in a large pan over medium-high heat until it starts to shimmer. Add corn, and cook, stirring occasionally, until soft and slightly browned, about 7 to 8 minutes. Season with salt and pepper.

Add cream, black garlic and stock, stirring constantly, until thickened slightly, about 2 to 3 minutes. Remove pan from heat and stir in Parmesan.

Transfer to a serving dish, and sprinkle with more Parmesan if desired

BLACK GARLIC AU GRATIN POTATOES - SHARED BY JODI, STAMFORD, CT

Prep Time:  20 minutes | Bake time:  30 – 40 minutes | Servings:  4-6

Ingredients

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 1-1/2 teaspoons salt

• 1/8 teaspoon pepper

• 2 cups 2% milk

• 1 ½ cups shredded cheddar cheese

• 5 cups thinly sliced peeled potatoes

• 1/2 cup chopped onion

• 3 Black Garlic cloves, finely chopped

Directions

Preheat oven to 375°. In a large saucepan, melt butter over low heat and stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes, black garlic and onion.  Top with cheddar cheese. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.

SENSATIONAL BLACK GARLIC GUACAMOLE - SHARED BY BGNA KITCHEN 

Prep Time: 15 minutes | Servings:  4-6  

Ingredients

• 2 ripe avocados

• 1/2 teaspoon Kosher salt

• 1 Tbsp. of fresh lemon juice

• 2 Tbsp. to 1/4 cup of minced red onion

• 1 serrano chili pepper stem and seeds removed, minced

• 2 tablespoons cilantro (leaves and tender stems), finely chopped

• 2 Black Garlic cloves

• A dash of freshly grated black pepper

• 1/2 ripe tomato, seeds and pulp removed, chopped

Directions

Cut the avocados in half. Remove seed. Scoop out avocado. Mix all ingredients until well blended.  Chill before serving.

ROASTED CAULIFLOWER WITH BLACK GARLIC - SHARED BY BGNA KITCHEN 

Prep Time:  20 minutes | Bake Time: 20 minutes | Servings:  4-6  

Ingredients

• 1 large cauliflower (trimmed and cut into bite size)

• 8 Black Garlic cloves, finely chopped

• 1 -2 teaspoon minced fresh rosemary

• 2 pinches of salt

• 1/2 teaspoon black pepper

• 1/4 cup olive oil

Directions

Mix oil, rosemary, salt, pepper and black garlic together. Toss in cauliflower and place in a large casserole dish in one layer.

Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.

CHEESY BLACK GARLIC BREAD TWISTS - SHARED BY KAY, AB, CANADA

Prep Time: 20 minutes | Bake time: 15 minutes

Ingredients

• 1 teaspoon dried basil

• 1 cup fresh grated Parmesan cheese

• 1 (17.3 ounce) package frozen puff pastry sheets, thawed

• 2 Black Garlic cloves, chopped

• ¼ cup butter, melted

Directions

Preheat oven to 425 degrees F. Lightly grease a baking sheet. On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 (¾-by-10 inch) strips. In a shallow dish, combine cheese, basil, and black garlic.

Brush pastry sticks with melted butter. Roll pastry in black garlic cheese mixture, lightly coating each side.  Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes.

Let stand 10 minutes to cool.

ROASTED POTATO WEDGES DIPPED IN BLACK GARLIC PUREE -
A BGNA KITCHEN FAVORITE

Prep Time:  15 minutes | Bake Time: 20-25 minutes | Servings:  4-6  

Ingredients

• 6 medium russet potatoes

• 3 tablespoons of olive oil

Directions

Preheat oven to 425 degrees F.

Wash potatoes thoroughly and cut each potatoes into wedges.

Roast the seasoned potatoes in the preheated oven for 15 minutes, then give the baking pan a shake to make sure they are not sticking. Continue to roast for an additional 15-20 minutes until they are tender.

Serve hot with Black Garlic Puree.

AVOCADO TOAST WITH BLACK GARLIC - SHARED BY THE PINTEREST COMMUNITY

Prep Time: 10 minutes | Servings: 1-2

Ingredients

• 2 Slices of bread of choice

• Tahini

• 2 Black Garlic cloves

• 1 Avocado

• Half a lemon

• Bee pollen (optional)

• Salt, Pepper, Chili flakes & Cayenne to flavor

Directions

Toast your two slices of bread. Spread on a layer of tahini and sprinkle with cayenne pepper. Crush black garlic, and spread on top of tahini. Slice avocado and lay across toast. Drizzle ample lemon on top. Sprinkle over a light spread of bee pollen. Season with salt, pepper & chili flakes to taste.

BLACK GARLIC EGGROLLS - SHARED BY THE PINTEREST COMMUNITY

Prep Time: 30 minutes | Bake Time:  30 minutes | Servings: 6-8  

Ingredients

• 1 cup vegetable oil

• 3 avocados, halved, peeled and seeded

• 1 roma tomato, diced

• 1/4 cup diced red onion

• 2 tablespoons chopped fresh cilantro leaves

• Juice of 1 lime

• Kosher salt and freshly ground black pepper, to taste

• 8 egg roll wrappers

For the cilantro dipping sauce

• 3/4 cup fresh cilantro leaves, loosely packed

• 1/3 cup sour cream

• 1 jalapeno, seeded and deveined, optional

• 2 tablespoons mayonnaise

• 3 Black Garlic cloves, finely chopped

• Juice of 1 lime

• Kosher salt and freshly ground black pepper, to taste

Directions

To make the cilantro dipping sauce: combine cilantro, sour cream, jalapeno, mayonnaise, black garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.

Heat vegetable oil in a large skillet or Dutch oven over medium high heat.

In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.

Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.

Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately with cilantro dipping sauce.

BLACK GARLIC HASH BROWNS - BGNA KITCHEN FAVORITE

Prep Time:  15 minutes | Cook Time:  10 minutes | Servings 4 -6   

Ingredients

• 1/4 cup of olive oil

• 10 russet potatoes - peeled & grated

• 4 Black Garlic Cloves, minced

• Salt & pepper to taste

• 1 cup of sour cream

Directions

In a large pan heat the olive oil over medium heat. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes.

When the oil in the pan heats up to the point of shimmering, add the grated potatoes & black garlic, spreading them out along the bottom of the pan about half inch thick. Sprinkle some salt and pepper on the potatoes.

After a few minutes, when bottom is golden brown use a large spatula to flip. Divide the large potato cake into halves or quarters and continue to cook until both sides are golden brown. Serve with sour cream

FLATBREAD MARGHERITA PIZZA WITH TOMATO, MOZZARELLA
AND BASIL - BGNA KITCHEN FAVORITE

Prep Time:  45-50 minutes | Bake Time: 5 - 10 minutes | Servings:  4-6  

Ingredients

• 1 large flatbread

• 1 pound (2 large) ripe summer tomatoes

• 1 Black Garlic clove

• 1/4 cup loosely packed basil, sliced into ribbons

• 8 ounces mozzarella cheese, sliced

• Salt and pepper

Directions

Heat the oven to 475°F and place a baking sheet in the oven as it heats. Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds. Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce.

Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella. Transfer the pizzas to the preheated baking stone or baking sheet. Bake for 5-10 minutes—exact cooking time will vary depending on your oven.

Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling.

BLACK GARLIC POTATO PANCAKES - SHARED BY BGNA KITCHEN 

Prep Time:  20 minutes | Cook Time: 15 minutes| Servings:  5

Ingredients

• 5 potatoes, peeled and shredded

• 2 eggs, beaten

• 1 onion, finely chopped

• 1 scallion finely chopped

• 2 Black Garlic cloves, finely chopped

• 3 tablespoons all-purpose flour

• Pinch of salt and pepper for taste

• Vegetable oil

Directions

In a large bowl, stir together potatoes, eggs, onion, scallion, flour, black garlic, salt and pepper. Take a heaping spoonful of mixture and flatten with palms. 

In a large skillet, heat oil over medium high heat. Drop pancakes into the skillet and continue to flatten cakes with a spatula. Cook for about 4 minutes on each side, until golden brown. 

Serve immediately.

EASY & TASTY BLACK GARLIC QUESO DIP - BGNA KITCHEN FAVORITE

Prep Time: 10 minutes | Cooking Time: 10 minutes  

Ingredients

• 2 tablespoon butter

• 2 tablespoon cornstarch

• 1.5cups of sour cream

• 2 cups cheddar cheese

• 2 tablespoon salsa

• salt & pepper to taste

• 3 Black Garlic cloves

Directions

In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in cheddar cheese and salsa and black garlic. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.

SWEET & SPICY SALSA - SHARED BY BGNA KITCHEN 

Prep Time:  15 - 20 minutes | Bake Time: 20-25 minutes | Servings:  6-8

Ingredients

• 1 lg. can whole tomatoes (chop into pieces)

• 1 lg. can crushed tomatoes

• 3 cloves garlic, diced or crushed

• 5 fresh jalapeno peppers, diced

• 2 fresh yellow peppers, diced

• 1 fresh green pepper, diced

• 2 tbsp. vinegar

• 1 1/2 tsp. basil

• 5 or 6 green onions, diced

• 1 med. sweet onion, diced

• 2 or 3 Black Garlic cloves, diced

• Olive oil

Directions

Sauté green onions & garlic in olive oil for about 3 minutes. Set aside.

In a large bowl mix all other ingredients together except for vinegar.  Add sautéed ingredients to mixture and simply add vinegar to taste. Refrigerate.

DELECTABLE BLACK GARLIC DEVILED EGGS - SHARED BY NANCY, NJ

Prep Time:  15 minutes | Cook Time:  10 minutes | Servings: 5-7

Ingredients

• 7 large eggs, hard boiled and peeled

• 1/4 cup mayonnaise

• 1 1/2 tablespoons sweet pickle relish

• 1 teaspoon prepared mustard

• 2 tablespoons of Black Garlic Puree

• Pinch of salt and pepper, for taste

• Paprika, for garnishing

Directions

Boil eggs and cut them lengthwise. Remove yolks and place them in a separate bowl. Place the egg whites aside. Mash yolks with a fork and stir in mayonnaise, pickle relish, mustard, black garlic puree and mix. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator, served chilled.

SIMPLY SAUTÉED ASPARAGUS - SHARED BY BGNA KITCHEN 

Prep Time: 15-20 minutes | Cook Time: 10-15 minutes | Servings: 3

Ingredients

• 1/4 cup butter

• 3 tablespoons olive oil

• 1-1/2 teaspoons coarse salt

• 1/4 teaspoon of black pepper

• 4 1/2 Black Garlic cloves, minced

• 1 pound of fresh asparagus spears (trimmed)

Directions

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook black garlic in butter for a minute. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.    

BLACK GARLIC MOZZARELLA STICKS - SHARED BY WENDY, NYC

Prep Time: 30 minutes | Cook Time:  20 minutes   

Ingredients

• 1½ cups Italian-style dried breadcrumbs

• 1⅓ cups freshly grated Parmesan

• 1 teaspoon salt

• 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks

• 4 large eggs, beaten to blend

• 1½ cups vegetable oil

• 2 Black Garlic cloves, finely chopped

Directions

Stir the bread crumbs, Parmesan, black garlic and salt in a medium bowl. Ensure the mixture is blended well.

Dip the cheese in the eggs and ensure the cheese is coated completely. Let the excess egg drip back into the bowl. Coat the cheese in the bread crumb mixture, patting down so it will stick and coat completely. Place the cheese sticks on a baking sheet.  

Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Place the cheese sticks back on the baking sheet. Cover and freeze. Heat the oil in a large frying pan over medium heat. Fry the cheese sticks until golden brown, about 1 minute per side.

BLACK GARLIC CHEESY CRACKERS - SHARED BY JEFF, NYC

Prep Time:  15 minutes | Bake Time:  15 minutes | Servings: 10-12

Ingredients

• 1 cup whole-wheat flour

• 5 tablespoons cold butter, cut into tablespoon size chunks

• 2 cups grated cheddar cheese

• 2 Black Garlic cloves, finely chopped

Directions

Combine all ingredients in a food processor and blend. The mixture will eventually turn into one big ball mixture.  Roll the ball mixture into a log about 1½ inches in diameter.  Slice the log into ¼ inches thick pieces and place each one flat on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden brown.

BEAUTIFUL BLACK GARLIC BRUSCHETTA - SHARED BY BGNA KITCHEN

Prep Time:  20 minutes | Bake Time:  7-8  minutes | Servings:  8-10

Ingredients

• 6-7 ripe plum tomatoes cored, seeded and coarsely chopped

• 1 clove of garlic minced

• 2 Black Garlic cloves, minced

• 1 cup of olive oil

• 1 teaspoon of balsamic vinegar

• 8 fresh basil leaves chopped

• Salt & pepper to taste

• Italian bread

Directions

In a medium bowl, combine the tomatoes, garlic, black garlic and balsamic vinegar. Pre-heat oven to 350F. Cut the bread diagonal slices and rub each side of the bread with olive oil. Add a spoonful of the tomatoes on each piece of bread. Bake for 7-8 min until golden brown. Remove from oven and top with basil leaves.

MUSHROOM, BLACK GARLIC, AND PARMESAN FLATBREADS - SHARED BY THE PINTEREST COMMUNITY

Prep Time: 10 minutes | Cook Time: 10-15 minutes

Ingredients

• 1 pound fresh pizza dough (homemade or from store bought)

• 8 ounces button mushrooms, wiped clean and sliced very thin (1/16"-1/8" slices)

• 1 cup onion, thinly sliced (about 1/2 small onion)

• 4 Black Garlic cloves, chopped

• 3/4 teaspoon salt

• fresh cracked black pepper, to taste

• 3/4-1 cup fresh shaved parmesan cheese, divided

• 3 teaspoons tarragon, divided

• 6 teaspoons olive oil, divided

• flour, for dusting

• 2 teaspoons(ish) cornmeal, for the pizza stone

Directions

In a non-stick skillet, heat a teaspoon of olive oil over medium-high heat. Add mushrooms, onions, and garlic and sauté until soft, about 5-6 minutes. Scoop out onto a paper towel lined plate to allow moisture to drain.

Preheat oven to 475º with your pizza stone in the oven. Divide the ball of dough into 3 equal sized pieces. Roll each piece into a thin oblong shape (don't worry too much about the shape!) using a rolling pin.

On the preheated stone, add a sprinkle of cornmeal (helps prevent the dough from sticking) and place the oblong pieces of dough on there (easiest to do one at a time). Bake for 2-3 minutes, piercing and flattening the dough with a fork as it starts to bubble. Flip and bake for another 2-3 minutes. Remove from oven and repeat with remaining pieces of dough. Note: you may do this step ahead if you wish.

Turn the oven onto broil. Brush each of the flatbreads with 1 1/2-2 teaspoons of olive oil, and evenly spread 1/3 of the mushroom mixture on each of them. Next, sprinkle 1/4-1/3 cup of shaved parmesan onto them and top each with a teaspoon of chopped tarragon. Place in the oven a broil until golden. Remove and serve hot. Top with crushed red pepper flakes for an added taste of zing!