Baked Shiitake Stuffed Mushroom Caps Recipes

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STUFFED SHIITAKE MUSHROOMS



Stuffed Shiitake Mushrooms image

These were inspired by the stuffed shiitakes at my favorite izakaya restaurant. I didn't measure out the ingredients, so these proportions are just approximations. Feel free to adjust them to taste

Provided by veggiepig

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 17

butter
25 fresh shiitake mushrooms
1/4 cup red onion, chopped
1/3 cup corn (canned, frozen, or fresh)
water
1 slice gingerroot, minced
1 1/2 cups cooked rice
1 1/2 tablespoons miso
1 tablespoon shoyu
1 teaspoon mirin
1 teaspoon rice vinegar
sesame oil
1 egg, beaten
2 scallions, chopped
chili-garlic sauce (sriracha)
1 tablespoon mayonnaise
1/4 lemon

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and destem mushrooms (save stems and chop stems up small).
  • Saute mushroom caps in butter, then remove from heat.
  • In a small pot, saute onions and mushroom stems until slightly carmelized.
  • Add corn and ginger and cook for another minute or so.
  • Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
  • Cook until everything comes together, then remove from heat and add the egg.
  • In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
  • Bake for 15 minutes or until rice mixture is slightly crunchy.
  • While you wait, mix mayo with a bit of sriracha to taste.
  • When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
  • Serve with picked daikon and mixed greens.

BAKED STUFFED MUSHROOMS CAPS



Baked Stuffed Mushrooms Caps image

This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too.

Provided by - Carla -

Categories     Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

24 medium mushrooms, cleaned
4 tablespoons butter, melted
1/4 cup onion, finely chopped
2 tablespoons dry white wine
1/4 cup dry breadcrumbs
1/4 cup cooked bacon, drained & finely chopped
2 tablespoons parsley, freshly chopped
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon oregano leaves, dried
salt & pepper, to taste
1/2 cup monterey jack cheese, finely shredded

Steps:

  • Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
  • Place mushroom caps on a buttered baking sheet and set aside.
  • In a medium skillet sauté the chopped stems, onions, and garlic in oil.
  • Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
  • Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
  • Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
  • Sprinkle with cheese.
  • Bake 20 minutes at 350°F.

Nutrition Facts : Calories 101.7, Fat 8.5, SaturatedFat 3.9, Cholesterol 16.2, Sodium 117.5, Carbohydrate 3.5, Fiber 0.6, Sugar 1.1, Protein 3.3

HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS



Hawaiian Seafood Stuffed Shiitake Mushrooms image

A sensational combination of flavors! Just read the recipe and imagine popping one in your mouth. Are you drooling yet?

Provided by Lorac

Categories     Grains

Time 30m

Yield 16 mushrooms

Number Of Ingredients 14

16 large fresh shiitake mushrooms, stems removed,about 1 pound
1 cup heavy cream
1/2 cup chopped fresh spinach
2 tablespoons chopped shallots
1/2 cup coconut milk
1 pinch dried dill
1 pinch dried tarragon
1 cup crumbled Ritz cracker
3/4 cup cooked crabmeat
1/4 cup chopped cooked shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated parmesan cheese
coconut flakes

Steps:

  • Preheat oven to 350°F.
  • In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
  • Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
  • Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
  • Sprinkle with cheese and bake 8 to 10 minutes.
  • Garnish with coconut.

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