Makes 15 / The longer you marinate the mushrooms, the better the flavor. If you can, marinate them overnight.
Broiled Shiitake Mushroom Stacks
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Ingredients
- 1 pound (about 15) medium-sized fresh shiitake mushrooms
MARINADE
- 6 tablespoons orange juice
- 4 tablespoons rice vinegar
- 4 tablespoons canola oil
- 10 cilantro sprigs, chopped
- 4 cloves garlic, chopped
- 2 small Jalapeño peppers, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- FOR GARNISH
- 1 large English cucumber, thinly sliced
- 2 medium tomatoes, thinly sliced
Instructions
- For fresh mushrooms, wash and discard stems. For dried mushrooms, soak mushrooms in warm water until softened, about 15 minutes, then drain. Discard stems.
- Combine all marinade ingredients in a bowl. Mix well. Spoon on top of mushroom caps. Cover and refrigerate for 30 minutes or longer.
- Preheat broiler. Place mushroom caps, stem sides up, in a greased baking pan. Spray lightly with cooking spray. Broil with tops 4 inches from heat until light brown, about 5-6 minutes.
- To serve, stack cucumbers on a serving plate, topping each with a mushroom and tomato slice; use leftover tomatoes and cucumbers to decorate the plate in an alternating pattern.
Recipe Notes
Nutrition Facts
Broiled Shiitake Mushroom Stacks
Amount Per Serving
Calories 53
* Percent Daily Values are based on a 2000 calorie diet.
Calories 53,Fat 4,Perfat 61,Cholesterol 0,Carbo 5,Protein 1,Fiber N/A,Sodium N/A
