Roasted Shiitake Mushrooms
I’ve posted about mushrooms before. Yes, I do love them and in so many ways.
I just bought two big batches of shiitake mushrooms and decided to easily oven roast them. The shiitake mushroom is quite satisfying in any dish and is often used as a substitute for meat in many vegetarian dishes. I love their chewiness and they absorb flavor so well.
I normally would use Asian style herbs and flavors on these mushrooms but just simply put together a basic fresh minced garlic, olive oil, oregano and red pepper flake combo.
I also added the same herb mix to a chicken breast that I roasted as well. Super simple, just the way I like it!
You can put these on the grill too!
Roasted Shiitake Mushrooms
4-5 C shiitake mushrooms – washed, dried, stems trimmed
1/2 sweet onion – cut into 1/4″ thick slices
1 t salt
1/4 t pepper
1/4 t red pepper flakes
1/4 t oregano
4 garlic cloves, minced
dash of ground coriander
2 T olive oil
1/2 t balsamic vinegar
Process: add mushrooms and onions to a large bowl; add the remaining ingredients in a small bowl and mix; add this mixture to the mushrooms; roast seasoned mushrooms in a shallow pan for 15 minutes at 400 F.
Key: t=teaspoon, T=tablespoon, C=cup
Smoked Herring Stuffed Portobello Mushrooms
The portobello mushroom apparently is just an over-grown crimini mushroom.
Meaty – yes, flavor – mild, calories – low, nutrition – potassium and fiber rich.
Always loved mushrooms and my son and I routinely look for them on appetizer menus when we eat out. I’ve made stuffed mushrooms myself and they are a real treat!
The ingredients you choose for your stuffing is what will add flavor to these and really, you can be as creative here as you wish! Me, well, I like a lotta flava!
While making this, I thought I made too much stuffing however it all fit into these colossal portobellos. Each one could satisfy two people with a side salad or sautéed spinach.
Here’s the recipe.
Smoke Herring Stuffed Portobello Mushrooms
2 Large Portobello mushrooms
½ C Mozzarella cheese – part skim
3 T Pecorrino Romano cheese — grated
1 T olive oil
1 medium onion — chopped
4-5 cloves of garlic – minced
1 sweet pepper – chopped
¼ t salt
Dash of pepper
Dash of red pepper flakes
spinach – blanched, liquid removed
1 can of Smoked herring – drained (I used Trader Joe’s)
2 T butter
1-2 C Bread crumbs
Process: remove the stems and wipe the mushrooms; cook the stems in water – enough to cover them, this will create a vegetable stock. In a large pan, sauté the onion, garlic and sweet pepper in the olive oil; add salt, pepper and red pepper flakes and continue to cook until ingredients are softened; add the cooked spinach, smoked herring, mushroom stems – cut into small pieces, and butter; cook for another 3 minutes. Add the bread crumbs and mushroom stock a little at a time so the stuffing is not overly moist; remove from heat and allow to cool.
Stuff each Portobello cap with the stuffing mixture and sprinkle with mozzarella cheese and then the pecorino Romano. Bake in a 400F oven for about 20-25 minutes.