Plum Glazed Stuffed Shiitake Mushrooms Recipes
CRISPY ROASTED SHIITAKE MUSHROOMS
Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
- Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.
PLUM-GLAZED STUFFED SHIITAKE MUSHROOMS
Categories Mushroom Pork Appetizer Side Bake Cocktail Party Winter Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 40
Number Of Ingredients 5
Steps:
- Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)
- Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.
BAKED SHIITAKE STUFFED MUSHROOM CAPS
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 mushrooms, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the goat cheese with garlic, fines herbes, and ground pepper.
- Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
- Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.
Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8
STUFFED SHIITAKE MUSHROOMS
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
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.
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- Prepare the pickled mushrooms by placing all of the ingredients in a pan. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Pour into a sterilised jar, allow to cool for 15 minutes then seal and refrigerate. This can be made up to a week in advance.
- With the exception of the tofu triangles and a couple of plum halves, combine the ingredients for the spiced plum bake. Mix gently and pour into an oven proof container. Bake for 35 minutes, stirring occasionally.
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From bonappetit.com
Servings 40
- Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. DO AHEAD Can be made 1 day ahead. Cover; refrigerate.
- Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.
STUFFED MUSHROOMS WITH PLUMS AND HAZELNUTS | THE MESSY BAKER
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Reviews 5Servings 6Cuisine FrenchCategory Side
- Brush all the mushrooms gently with a damp towel to remove any trace of dirt; trim their stems as needed. Arrange the portobello mushroom caps, gill-side up, on a baking sheet. Drizzle with olive oil and sprinkle with lemon zest and a little salt.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, garlic, and 1/2 teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes. Add the diced mushrooms and 1/2 teaspoon salt, stir, and cook for 5 minutes Add the chopped plums and cook until the mushrooms are cooked through and the plums are very soft, about 5 minutes. Remove from the heat and stir in the hazelnuts and half the parsley (The filling can be made several hours ahead. Refrigerate in an airtight container.)
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