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Stuffed Shiitakes

by Fungi Perfecti

Mushroom Recipes

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 2 1/2 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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