Medicinal Mushrooms: Stuffed Shiitake

| January/February 1997

The rich taste of shiitake makes this recipe a perfect one to serve as an appetizer or offer as a light evening meal.

  • 1 dozen fresh shiitake
  • 1 onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon tamari
  • 1 cup bread crumbs
  • 1/3 to 2/3 cup Parmesan cheese
  • Chopped parsley to taste
  • Paprika to taste
  • 1/2 dozen wild oyster mushrooms, chopped
  1. Cut the stems off the shiitake and chop them finely. Reserve the caps.
  2. Sauté the onion, celery and garlic in the olive oil. When the onion is transparent, add the shiitake stems, tamari, oyster mushrooms, bread crumbs and Parmesan cheese, and sauté for 3 to 4 minutes longer.
  3. Stuff the shiitake caps with the filling, sprinkle them with chopped parsley and paprika, and place them on a cookie sheet.
  4. Bake the shiitake at 375°F for 15 minutes, broil for a minute longer to brown the cheese, and serve.

Christopher Hobbs is a member of the Herbs for Health Editorial Advisory Board. He is author of Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture (Botanica Press, 1995) and many other books. He is a fourth-generation herbalist and botanist with more than twenty years of experience.

Click here for the original article, Medicinal Mushrooms. 

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