Stuffed Shiitake Mushrooms Recipe
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!
Ingredients
| Jasmine brown rice | 2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Shiitake mushrooms | 2 Pound | |
| Olive oil | 2 Teaspoon | |
| Butter | 1 Tablespoon | |
| Red onion | 3/4 Cup (16 tbs), finely chopped | |
| Green pepper | 1 Cup (16 tbs), finely chopped | |
| Dried basil | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
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.
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.
Chef
