Best 3 Stuffed Shiitake Mushrooms Recipes
**Flavorful Stuffed Shiitake Mushrooms: A Culinary Journey of Savory Delights**
Embark on a culinary adventure with our delectable stuffed shiitake mushrooms, a symphony of flavors that will tantalize your taste buds. These versatile mushrooms, brimming with umami richness, are transformed into culinary masterpieces when filled with a medley of savory ingredients. Our collection of recipes offers a diverse range of stuffing options, each promising a unique gustatory experience. From the classic combination of minced meat and aromatic herbs to the creative blend of roasted vegetables and tangy cheese, our stuffed shiitake mushrooms cater to every palate. Whether you're seeking a hearty appetizer, a delectable side dish, or a meatless main course, these stuffed mushrooms are sure to impress. Prepare to be captivated by their irresistible charm and indulge in a culinary experience that will leave you craving for more.
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.
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.
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.
Tips:
- Choose large, open shiitake mushrooms. This will make it easier to stuff them.
- Remove the stems from the mushrooms. You can either use a sharp knife to cut them off or simply twist them off with your fingers.
- Soak the mushrooms in warm water for 20 minutes. This will help to soften them and make them more pliable.
- Use a variety of fillings. You can use anything from ground meat to vegetables to cheese. Get creative and experiment with different flavors.
- Be careful not to overstuff the mushrooms. You want them to be full, but not so full that they burst open.
- Bake the mushrooms at a high temperature. This will help to caramelize the filling and give the mushrooms a nice crispy crust.
- Serve the mushrooms hot. They are best enjoyed fresh out of the oven.
Conclusion:
Stuffed shiitake mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your own taste. So next time you are looking for a quick and easy meal, give stuffed shiitake mushrooms a try. You won't be disappointed!
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