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.
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.
HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS
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
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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