Stuffed Shiitake Mushrooms Recipe

Name: Stuffed Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter; 25 fresh shiitake mushrooms; 1/4 cup red onion, chopped; 1/3 cup corn (canned, frozen, or fresh); water; 1 slice gingerroot, minced; 1 1/2 cups cooked rice; 1 1/2 tablespoons miso; 1 tablespoon shoyu; 1 teaspoon mirin; 1 teaspoon rice vinegar; sesame oil; 1 egg, beaten; 2 scallions, chopped; chili-garlic sauce (sriracha); 1 tablespoon mayonnaise; 1/4 lemon

Servings: persons

butter
25 fresh shiitake mushrooms
1/4 cup red onion, chopped
1/3 cup corn (canned, frozen, or fresh)
water
1 slice gingerroot, minced
1 1/2 cups cooked rice
1 1/2 tablespoons miso
1 tablespoon shoyu
1 teaspoon mirin
1 teaspoon rice vinegar
sesame oil
1 egg, beaten
2 scallions, chopped
chili-garlic sauce (sriracha)
1 tablespoon mayonnaise
1/4 lemon

1
Preheat oven to 400 degrees F.
2
Wash and destem mushrooms (save stems and chop stems up small).
3
Saute mushroom caps in butter, then remove from heat.
4
In a small pot, saute onions and mushroom stems until slightly carmelized.
5
Add corn and ginger and cook for another minute or so.
6
Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
7
Cook until everything comes together, then remove from heat and add the egg.
8
In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
9
Bake for 15 minutes or until rice mixture is slightly crunchy.
10
While you wait, mix mayo with a bit of sriracha to taste.
11
When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
12
Serve with picked daikon and mixed greens.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: butter, 25 fresh shiitake mushrooms, 1/4 cup red onion, chopped, 1/3 cup corn (canned, frozen, or fresh), and more.

Yes, Stuffed Shiitake Mushrooms falls under the Soups & Stews 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.

Stuffed Shiitake Mushrooms

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