Stuffed Mushroom Recipe

photographs of all my recipes

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!

see more of my  appetizers

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A great super bowl appetizer

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Mushroom-Leek Brandy Tartlets
mini tartlets are baked then filled with leeks, garlic and brandy..  a flavorful make ahead easy appetizer

Shiitake Mushroom Tartlets
make ahead baked tartlets filled with deli roast beef and Brie cheese .. easy appetizer


Crab and Basil Stuffed Mushrooms Caps
filled with Monterey Jack cheese, crabmeat, basil, green onion, Tabasco sauce and white wine... this is a classic!  excellent flavors.

Stuffed Mushrooms Caps 
gourmet... with shrimp, Parmesan cheese, spinach, garlic, green onion and Dijon mustard, easy appetizer


Crostini Portobello Mushrooms Appetizer
with sauteed shrimp in a tomato sauce