Stuffed Shiitake Mushrooms with Tomatillo Salsa Topping
May 16, 2019, Updated Feb 08, 2023
Delectable with Mexican Spices – these caps are stuffed with flavor! Lots of colorful vegetables and ground turkey.
Ingredients
- 12 medium Shiitake Mushrooms, stems cut off
- 2 teaspoons extra virgin olive oil
- 1/2 pound ground turkey
- 1 teaspoon ground cumin
- 2 1/3 cup zucchini, 1/3" dice
- 1/3 cup colorful carrots, 1/3" dice
- 1/3 cup colorful peppers, 1/3" dice
- 1/3 cup scallions, 1/3" dice
- 1 teaspoon chili powder* (I blend my own, see note)
- 6 tablespoons marinara sauce, or diced tomatoes
- 1 tablespoon tomato paste
- 6 tablespoons marinara sauce, or diced tomatoes
- 1/4 - 1/2 teaspoon sea salt
- 1/2 cup shredded cheese - sharp cheddar or monterey jack [caption id="attachment_10405" align="alignnone" width="900"] Plate the warm Stuffed Shiitake Mushrooms and garnish with stems of Thyme or Parsley[/caption]
Instructions
- Make the Tomatillo Salsa (see recipe.) Preheat oven to 375 degrees. Clean dirt away from mushroom caps with a damp paper towel. Place them on a baking tray to hold, brush both sides with 1 teaspoon extra virgin olive oil. Sprinkle with a dash of sea salt and freshly cracked pepper. Bake the mushrooms for 8 - 10 minutes in oven until cooked and lightly golden around edges and underneath (mushrooms will cook again with the filling.)
- Make filling: Heat a cast iron skillet with 1 teaspoon of extra virgin olive oil. Raise heat to medium high - add ground turkey and cumin. Cook, stirring to break up meat. Let brown, stirring occasionally - for about 5 minutes. Remove to a plate to hold. Wipe skillet clean.
- Add 1 teaspoon extra virgin olive oil, raise heat to moderate. Add the vegetables: zucchini, carrots, peppers and scallions. Stir to gently cook, about 2 minutes. Add chili powder, tomato paste, marinara sauce and sea salt, continue to cook to blend the flavors, about 3 minutes. Remove from heat to slightly cool.
- Preheat oven to 350 degrees. Add filling evenly into each cooked shiitake mushroom caps on a tray, rounding the cap. Top each cap with grated cheese. Bake in oven until warmed through, and cheese is nicely melted.
- Plate the warm Stuffed Shiitake Mushrooms and garnish with stems of Thyme or Parsley. Serve each cap with a dollop of sour cream, dollop of tomatillo salsa and a parsley or cilantro sprig.
* I use a spice grinder and blitz dried chiles. Varieties I like: Guajillo, Chipotle, Morito and Ancho. All have mild - medium smokey heat.Also see Karen's Homemade Chili Powder recipe below.
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This recipe may not be reproduced without the consent of its author, Karen Sheer