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
2 cups (480 ml) Brown Jasmine Rice
4 cups (960 ml) water
2 lbs (910 g) fresh shiitake or regular mushrooms
2 tsp (10 ml) olive oil
1 tbs (15 ml) butter
3/4 cup (180 ml) red onion, finely chopped
1 cup (240 ml) green pepper, cored, seeded and finely chopped
2 tsp (10 ml) dried basil
5 tbs (75 ml) nonfat cream cheese salt and pepper to taste fresh parsley, optional
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.
