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source: recipe and
photograph created by www.finedinings.com
8 large Shiitake mushroom caps
3 ounces raw chicken thighs or breasts, roughly chopped
2 tablespoons onion, roughly chopped
2 garlic cloves smashed
1 teaspoon
dried thyme
1 teaspoon Dijon mustard
1 fresh asparagus spear, pencil-sized roughly chopped
salt and pepper to taste
1 tablespoon olive oil
De-stem the mushrooms; puree the stems in a blender with the chicken, onion,
garlic cloves, thyme, Dijon mustard, asparagus, salt and
pepper.
Stuff Shiitake mushroom caps with chicken mixture. Place in an oiled ovenproof skillet over
medium high heat chicken side down. Brown for 3 minutes, turn and cook for 1 minute more. Transfer
skillet to a 425° oven and bake for 7 to 8 minutes or until chicken is completely cooked. They can be made ahead and are delicious!
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