Stuffed Shiitakes

From Booster1.

  • Shiitakes, stems removed
  • french bread, sliced and cut to hold one mushroom each
  • unsalted butter
  • Roquefort cheese
  • 1 egg, beaten
  • freshly squeezed lemon juice
  • walnut pieces
  • sweet red pepper, thinly sliced

Butter French bread lightly on both sides and bake on foil 2½ minutes per side at 400 °F. Toss mushroom caps in lemon juice and decant. Toss again in melted butter. Mix Roquefort with enough egg to make a smooth filling. Fill mushroom caps and broil for about 5 minutes, or until browned. Garnish each mushroom with one walnut piece and two strips of red pepper.

These are rich, but make wonderful hors d'oeuvres.

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