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The ingredients needed to make Baked Japanese-Style Shiitake Mushrooms and Cream Cheese:
- Provide 4 Shiitake mushrooms (large)
- You need 60 grams Cream cheese
- You need 20 grams Bacon
- Provide 1 tsp Soy sauce
- Take 1 tsp Mirin
- Prepare Toppings or accompaniments, optional:
- You need 1 dash Shredded nori seaweed
- Provide 1 dash Thinly sliced green onions or scallions
- Use 1 dash Mizuna greens
Steps to make Baked Japanese-Style Shiitake Mushrooms and Cream Cheese:
- Finely chop the bacon and put into a bowl.
- Add the cream cheese, soy sauce and mirin and mix well.
- Remove the stems from the shiitake mushrooms. Stuff the mixture into the mushroom caps, and bake in an oven.
- Serve with some shredded nori seaweed, green onion, mizuna greens, etc. to taste.
The creaminess in this soup comes from. Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Flavorful shiitake mushrooms are such a foundation of Asian cooking. I reach for dried shiitake mushrooms when making Chinese sticky rice or a Japanese or Chinese soup or broth, and when I need another ingredient to add to a stir-fry. Traditional Japanese hosomaki roll stuffed with shiitake mushroom and cream cheese.
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