Shiitake mushrooms are vital in a vegetarian diet as they contain the same amino acids as meat. They also have cholesterol-lowering and anti-cancer effects. Shiitake mushrooms contain 39% of your Copper RDA which supports iron in creating your body’s red blood cells (1).
Despite the many benefits, Shiitake mushrooms can be quite bland so I have added some cheese and cucumber here to enhance the flavours.
Serves 2 | 30 minutes |
- A handful of shiitake mushrooms (I used 10, but adjust this recipe to as many as you think you would eat/be serving)
- 3 long spring onion stems (chopped)
- 5 cloves of garlic (minced)
- 1 cup of shredded mozzarella cheese
- Chilli powder (optional)
- 1/2 a medium sized cucumber (spiralled or julienned)
- Preheat the oven to 180℃
- Chop the mushroom stem off or peel it off, and scoop out the first layer from the bottom. You’ve gone too far if you go past the brown scaly ring around the centre of the mushroom
- Mix the cheese, spring onion, garlic, salt, pepper and chilli in a bowl.
- Stuff the mushrooms with the filling, fill it up to the very top.
- Align the mushrooms on a parchment covered baking tray, and place in the oven for 15-20mins
- In a small heated skillet, add the spiraled cucumber until it becomes dry and crispy. Make sure you don’t overcook it and lose its colour
- Take out the mushrooms, place it on your serving plate and garnish with the cucumber. Sprinkle with extra pepper if desired