My grandmother used to make stuffed shiitake mushroom noodles soup for me when I was living with her. It is one of my most memorable childhood dishes. The tender texture of the minced meat is such a great combination with the juicy fragrant shiitake mushroom. Or maybe because it was made by my grandma, that is why it tasted so special. That might as well be the reason why I make a lot of mushroom dishes for Angela. And I always get an empty plate back whenever I make this stuffed mushroom cups so it is safe to say this one is her favorite.
- • 6 big chestnut mushrooms
- • 2 medium potato
- • 100 gr of salmon
- • Heaped handful of baby spinach leaves
- • 125 gr cream cheese
- • 1 tsp. of garlic powder
- • 1 tsp. of onion powder
- • 2 tbsp. of olive oil
- Wash & peel the potato, cut them into chunks (this will speed up the cooking time). Steam for 20 minutes on high or until soft (depends on how big you chunk them, the cooking time will vary).
- Preheat oven to 200 degrees C. Line a baking sheet with aluminum foil.
- Combine the last 3 ingredients & mix well. Wash and remove the core of the mushrooms. Brush all mushrooms (top and bottom) with the oil mixture. Transfer them to the oven. Bake for 10 minutes. Remove from oven.
- When the potato is almost ready, place the salmon into the steamer. Steam for 5 minutes. Remove from steamer and mash both potato and salmon together. Try to mix it so that the salmon chunk is evenly distributed in the massed potato.
- In a bowl, blend the spinach and cream cheese thoroughly. Add to the massed potato from step 4. Mix well.
- Scoop the mixture in step 5 onto the baked mushrooms. Put all stuffed mushrooms back in the oven and bake further for 10 minutes. Serve warm.
If you did not use up all the mashed potato and do not know what to do with them, no worry, you can whip up these delicious green pancakes –> http://healthylittleplate.com/green-pancakes/ .