Shiitake Rockefeller
Elevate your appetizer game with Shiitake Rockefeller, a sophisticated twist on the classic oysters Rockefeller. Perfectly roasted fresh shiitake mushroom caps serve as the ideal base for a luscious, garlicky spinach and Parmesan filling, enriched with a touch of heavy cream for velvety texture. Topped with a crispy, golden-brown Panko breadcrumb crust infused with parsley, lemon juice, and olive oil, this dish is a harmonious balance of richness and freshness. Ready in just 35 minutes, this recipe is a show-stopping vegetarian option for entertaining or an elegant side dish for dinner. Treat your taste buds to this irresistible combination of flavors and textures that’s sure to impress at any gathering!
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Recipe Information
Ingredients
- 12 medium caps Fresh shiitake mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Shallot, finely minced
- 2 cloves Garlic, finely minced
- 4 cups Fresh spinach, roughly chopped
- 0.25 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the shiitake mushrooms with a damp paper towel and remove the stems. Gently brush the caps with 1 tablespoon of olive oil and arrange them gill-side up on the prepared baking sheet. Set aside.
In a skillet, melt the butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add the garlic and sauté for another 30 seconds until fragrant.
Stir in the chopped spinach and cook for 3-4 minutes until wilted. Reduce the heat to low and mix in the heavy cream, grated Parmesan cheese, salt, and black pepper. Cook for 1-2 minutes until the mixture thickens slightly.
Remove the skillet from heat and let the mixture cool slightly. Stuff each shiitake cap with a generous spoonful of the spinach mixture, pressing gently to compact it.
In a small bowl, combine the Panko breadcrumbs, remaining 1 tablespoon of olive oil, parsley, and lemon juice. Toss until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the stuffed shiitake caps.
Bake the mushrooms in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and the filling is bubbling.
Remove the Shiitake Rockefeller from the oven and let cool for 2-3 minutes. Serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 6.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 731 mg | 56% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2038 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
