Broiled Shiitake Mushroom Stacks
  • 1pound (about 15) medium-sized fresh shiitake mushrooms
  • 6tablespoons orange juice
  • 4tablespoons rice vinegar
  • 4tablespoons canola oil
  • 10 cilantro sprigs, chopped
  • 4cloves garlic, chopped
  • 2small JalapeƱo peppers, chopped
  • 1/2teaspoon salt
  • 1/2teaspoon white pepper
  • 1large English cucumber, thinly sliced
  • 2medium tomatoes, thinly sliced
  1. For fresh mushrooms, wash and discard stems. For dried mushrooms, soak mushrooms in warm water until softened, about 15 minutes, then drain. Discard stems.
  2. Combine all marinade ingredients in a bowl. Mix well. Spoon on top of mushroom caps. Cover and refrigerate for 30 minutes or longer.
  3. 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.
  4. 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