If you mix ponzu sauce with tomatoes, they become sweeter and tastier. They go very well with shiitake mushrooms. This is a really easy dish. This is the mushroom version of the Magical Tomatoes on Toast recipe.
1 small (100 g with the stem, core and seeds removed)
● Olive oil
● Salt and pepper
A small amount
1 heaping tablespoon
1 to 2 teaspoons
If you have balsamic vinegar, use the ingredients below instead of the ponzu marked ◎ above:
◎ Balsamic vinegar
◎ Soy sauce (don't use this if you're using ponzu)
Take the stems off the shiitake mushrooms caps. Chop up the stems finely.
Cut the tomato finely, and mix with the chopped shiitake stems and the ◎ and ● ingredients.
Line up the mushroom caps on an oven tray, and squeeze a little mayonnaise in each.
Add the chopped mixture from Step 2, sprinkle with parsley, bake in an oven for 10 minutes and they're done.
The liquid that is left over from the mixture in Step 2 is delicious, so pour it over the baking mushrooms so as not to waste it.
If you eat olive oil and grated cheese together, it's supposed to help you lose weight.
I found a heart shaped shiitake mushroom. The pink color of the stuffing really makes this cute.
Story Behind this Recipe
I became a tester for a brand of balsamic vinegar, so I made up this recipe which highlights it after testing a lot of things.
Use fresh, not dried mushrooms. If you have to use dried mushrooms, be sure to rehydrate them completely, then either boil them or microwave them so that they are plump and soft before using them in this recipe.