Stuffed Shiitake Mushrooms Recipes

BAKED SHIITAKE STUFFED MUSHROOM CAPS

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.

STUFFED SHIITAKE MUSHROOMS

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.

STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat the oven to 425 degrees. In a small bowl, blend the soy sauce, vinegar, chili sauce and 2 teaspoons of the ginger. In a large bowl, gently mix the pork with the water chestnuts, scallions, cornstarch, garlic, salt, pepper and the remaining 2 teaspoons of ginger. Fill the mushroom caps with the pork mixture. In a very large, ovenproof nonstick skillet, heat the oil. Add the shiitake, pork side down an cook over high heat until browned, 3 minutes. Turn an cook for 1 minute. Transfer the skillet to the oven an bake for 7 minutes or until the pork is cooked. Serve with the dipping sauce and tossed green salad.