Stuffed Shiitake Mushrooms

Stuffed Shiitake Mushrooms
A stuffed mushroom recipe that is versatile and foolproof.

4-1oz. packages of dried Shiitake mushrooms (or any large cap mushroom)
5 Tbsp butter
½ cup chopped shallots
1 Habanero chile (approximately 1/4 oz)
4 oz crumbled Blue Cheese
3 oz coarsely crushed hard Sourdough Pretzels
1/2 package (4oz) Cream Cheese
sea salt to taste
Fresh cracked pepper to taste


Preheat oven to 350°F

Soak mushrooms in warm water for 25-30 minutes. Rinse and drain mushrooms and trim off any stem ends. Gently snap off stems and chop them finely.

In a large skillet melt 1 tablespoon of butter and frequently stir half the mushroom caps until browned on both sides, about 7 minutes. Pour into a bowl and brown remaining mushrooms in 1 additional tablespoon of butter; pour into same bowl.

To the same skillet, add one more tablespoon butter, chopped mushroom stems, and shallots; stir often over high heat until lightly browned, about 6 minutes.

Reconstitute and rinse chile (Be sure to wear rubber gloves), cut chile in half lengthwise and remove stem; scrape out and discard seeds and veins.

Chop the chile and add to skillet, stirring often, over high heat until limp, for 1 to 2 minutes. Scrape into shallot mixture.

Add 1/3 cup pretzel crumbs, Blue cheese, and cream cheese to the shallot mixture and mix well, add salt and pepper to taste.


Mound 1 to 1 1/2 teaspoons cheese mixture in the cavity of each mushroom caps; arrange mushrooms in a 9- by 13-inch baking dish.

Melt remaining 2 tablespoons butter and mix with remaining 1/3 cup pretzel crumbs.

Sprinkle over mushrooms. Bake mushrooms until well browned (15 to 20 minutes).


Transfer to a platter and serve warm. Makes about 4 dozen caps.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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