Hawaiian Seafood Stuffed Shiitake Mushrooms Recipes

SEAFOOD STUFFED MUSHROOMS

Steps:

• Wipe mushroom caps with a damp cloth to remove any dirt.
• Set aside.
• In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
• Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
• Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
• Cover and allow to cool completely before stuffing the mushrooms.
• Stuff each mushroom cap with filling.
• Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese.
• At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
• Pre-heat oven to 400 degrees F.
• Bake 15 to 20 minutes.

BAKED SHIITAKE STUFFED MUSHROOM CAPS

Steps:

• Mix the goat cheese with garlic, fines herbes, and ground pepper.
• Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
• Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

SEAFOOD STUFFED MUSHROOMS

Steps:

• Saute celery, onion and garlic in margarine or butter until they start to soften.
• Add pollock and cook for about 8 minutes.
• Add Shrimp and cook for 2-3 minutes, then drain all but about 2-3 tbs of liquid from the pan.
• Stir in bouillon granules, cayenne pepper and black pepper, croutons and bread crumbs.
• Fold in crab meat and cook for 1-2 minutes, then remove from heat.
• Place mushroom caps in a shallow baking dish, gill side up. Place 1 tbs warm stuffing mix in each cap.
• Pour alfredo sauce over mushrooms and then sprinkle with parmesan cheese.
• Place mushrooms under broiler for 8 minutes or until brown on top.

STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Wash and destem mushrooms (save stems and chop stems up small).
• Saute mushroom caps in butter, then remove from heat.
• In a small pot, saute onions and mushroom stems until slightly carmelized.
• Add corn and ginger and cook for another minute or so.
• 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.
• Cook until everything comes together, then remove from heat and add the egg.
• In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
• Bake for 15 minutes or until rice mixture is slightly crunchy.
• While you wait, mix mayo with a bit of sriracha to taste.
• When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
• Serve with picked daikon and mixed greens.

BRAISED SHIITAKES WITH SHRIMP STUFFING

Steps:

• Soak porcini in hot water in a glass measure until softened, about 30 minutes. Pour liquid through a paper towel-lined sieve into a small bowl to remove grit. Discard solids.
• Put stuffing ingredients in a bowl and stir together in one direction with your hand until well blended.
• Arrange shiitake caps, smooth sides down and close together, on a work surface. Put 1 teaspoon cornstarch in a fine sieve, then dust tops of mushrooms. (This will help stuffing adhere.) Stuff shiitake caps with shrimp mixture, packing gently.
• Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
• Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes. Carefully turn mushrooms over and cook 2 minutes more.
• Add ginger and garlic to pan (between mushrooms) and cook 1 minute. Pour in reserved sauce mixture and bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
• Transfer mushrooms to 4 small plates and keep warm. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.