Stuffed Shiitake Mushrooms

christopherhobbs.com

Rosebud

1 dozen fresh shiitake

1 onion, finely chopped

½ cup celery, finely chopped

2 tablespoons olive oil

2 cloves garlic, minced

½ teaspoon tamari

½ dozen wild mushrooms, such as oyster, chopped

1 cup bread crumbs

⅓ to ⅔ cup Parmesan cheese

Chopped parsley to taste

Paprika to taste

Cut the stems off the shiitakes and chop them finely. Reserve the caps. Sauté the onion, celery, and garlic in the olive oil. When the onion is transparent, add the shiitake stems, tamari, oyster mushrooms, bread crumbs, and Parmesan cheese, and sauté for 3 to 4 minutes longer. Stuff the shiitake caps with the filling, sprinkle them with chopped parsley and paprika, and place them on a cookie sheet. Bake the shiitakes at 375° F for 15 minutes, broil for a minute longer to brown the cheese and serve. Cut the stems off the shiitakes and chop them finely. Reserve the caps. Sauté the onion, celery, and garlic in the olive oil. When the onion is transparent, add the shiitake stems, tamari, oyster mushrooms, bread crumbs, and Parmesan cheese, and sauté for 3 to 4 minutes longer. Stuff the shiitake caps with the filling, sprinkle them with chopped parsley and paprika, and place them on a cookie sheet. Bake the shiitakes at 375° F for 15 minutes, broil for a minute longer to brown the cheese and serve.

Directions at christopherhobbs.com

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