Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Tapenade-Stuffed Shiitake Mushroom Caps

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 20 servings adjust
Baby Shiitake Mushroom caps stuffed with a rich pine nut, Italian olive, and herb tapenade. Makes 60 mushrooms.

Directions

Ingredients

  • 2 cups Italian Olives, chopped
  • 1 cup Pine Nuts, raw
  • 5 cloves Garlic, minced
  • 14 cup Stone Ground Mustard
  • 1 cup Fresh Basil, chives, cilantro, dill, and tarragon, in any combination.

Step 1

In a medium mixing bowl, combine the olives, pine nuts, garlic, mustard, and herbs and mix thoroughly.

Ingredients

  • 60 Fresh Shiitake Mushrooms, stems removed

Step 2

Using a small spoon, spread enough of the mixture on the underside of each mushroom cap to completely cover. Place on a dehydrator tray and dehydrate at 100 F for 12 to 18 hours.
Kitchen Monki sign up