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Stuffed Shiitake Mushrooms

Fresh.n.Natural's picture
I found this Stuffed Shiitake Mushrooms in an old recipe book and wanted to get it online before the whole thing gets ruined. I love Stuffed Shiitake Mushrooms prepared this way. You should make it!
  Jasmine brown rice 480 Milliliter (2 Cups)
  Water 960 Milliliter (4 Cups)
  Shiitake mushrooms 2 Pound (Fresh Or Regular, 910 Gram)
  Olive oil 2 Teaspoon (10 Milliliter)
  Butter 15 Milliliter (1 Tablespoon)
  Red onion 180 Milliliter, finely chopped (3/4 Cup)
  Green pepper 240 Milliliter, cored, seeded and finely chopped (1 Cup)
  Dried basil 2 Teaspoon (10 Milliliter)
  Non fat cream cheese 75 Milliliter (5 Tablespoons)
  Pepper To Taste
  Salt To Taste
  Fresh parsley 1 Tablespoon
  Fresh parsley 1 Teaspoon

Cook rice in water as directed.
Set aside.
Clean the mushrooms; discard the stems if using shiitake mushrooms.
In large skillet, saute the mushrooms in olive oil and butter until golden brown on both sides; set aside.
Saute onion, green pepper and basil until the onion is golden.
Stir in rice, cream cheese, salt and pepper.
Preheat oven to 350°F (180°C).
Arrange mushrooms, rib side up, on a rimmed cookie sheet.
Divide the rice mixture among the mushrooms.
Bake just until the mushrooms are reheated, about 10 minutes.
Top each with a parsley sprig, if desired.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2687 Calories from Fat 328

% Daily Value*

Total Fat 38 g58.5%

Saturated Fat 12.3 g61.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1146.5 mg47.8%

Total Carbohydrates 541 g180.4%

Dietary Fiber 51.4 g205.6%

Sugars 58.2 g

Protein 68 g135.8%

Vitamin A 77.7% Vitamin C 397.1%

Calcium 52.1% Iron 105.3%

*Based on a 2000 Calorie diet

Stuffed Shiitake Mushrooms Recipe