Stuffed Shiitake Mushroom – a delicious recipe with shiitake mushrooms, tomatoes, olive oil, garlic, parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325 degrees. Clean out the gills of the shiitake mushrooms and set them aside.
2
Heat a large skillet over medium heat and add the oil.
3
When the oil is hot, add the leek and saute it for about 4 minutes, or until soft. Add the sun-dried tomatoes and continue to saute for 2 minutes. Add the garlic and saute for 1 minute.
4
Add the parsley, basil and tarragon to the mixture and stir to fully incorporate the ingredients. Season with salt and pepper to taste.
5
Place the mushrooms caps on a baking sheet. Use a spoon to carefully fuel the mushroom cap with the sauteed mixture. If desired, sprinkle the vegan cheese over the top of the mushrooms.
6
Bake the mushrooms in the oven for 15 - 18 minutes, or until soft. Remove them from oven and let them cool slightly before serving.
53
kcal
Calories
4
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 shiitake mushrooms large or 4 small, 1 cup leek finely chopped, 1/4 cup sun dried tomatoes finely chopped, 1 tablespoon olive oil, and more.
Yes, Stuffed Shiitake Mushroom falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
