You are here

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

Rate It

Your rating: None
Average: 4.3 (19 votes)


Stuffed Shiitake Mushrooms Recipe