Local and Seasonal Recipes, Menus and More
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INGREDIENTS 18 shiitake mushrooms 1/3 cup each olive oil, tamari, and sherry vinegar 1 Tablespoon olive oil 1/2 onion, very finely chopped 2 stalks celery, very finely chopped 2 carrots, grated 2 garlic cloves, smashed and chopped 1 Tablespoon dried thyme 3 Tablespoons white wine or water 1 egg, lightly beaten 1 cup panko bread crumbs 1 cup grated comte or baby swiss cheese (4 ounces) DIRECTIONS Remove mushroom stems and set aside. Mix together 1/3 cup olive oil, tamari and sherry vinegar. Coat mushrooms with mixture and place on baking sheet. Set aside. Heat heavy skillet and add 1 Tablespoon olive oil. Chop mushrooms stems very finely and add to pan with onion, celery and carrot. When onion is softened, stir in garlic and thyme. Cook until garlic is softened. Add wine to deglaze pan and scrape everything into a large bowl. Preheat oven to 350 degrees. Stir panko crumbs and egg into veggie mixture. Mix thoroughly before stirring in cheese. Stuff mushroom caps using a tablespoon to compact and mound the mixture. Bake 20-25 minutes in preheated oven until tops are browned and cheese is melted. Serve hot or warm. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
