Shiitake Rockefeller
Ingredients
- 6 medium shiitake mushrooms ⓘ
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce ⓘ
- salt and pepper ⓘ
- Spinach Topping ⓘ
- 1 lb fresh spinach leaves, washed and dried ⓘ
- 1 tablespoon butter ⓘ
- 1 tablespoon white wine
- 2 tablespoons fresh garlic, finely chopped ⓘ
- 1/2 lemon, juice of ⓘ
- salt and pepper ⓘ
- Bread Topping ⓘ
Instructions
- Preheat oven to 300 degrees F.
- Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
- Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
- Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
- While mushrooms are roasting, prepare spinach mixture for topping.
- Melt 1 tablespoon of butter in a saute pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Saute just long enough to wilt, about 1-2 minutes, and then remove from heat.
- Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
- When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).
- Drizzle with melted butter and broil until golden brown.
Nutrition & Diet Analysis (per serving)
834
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).