Shiitake Rockefeller

Recipe by Chef Kate
READY IN: 30mins




  • Preheat oven to 300 degrees F.
  • Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
  • Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
  • Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
  • While mushrooms are roasting, prepare spinach mixture for topping.
  • Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.
  • Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
  • When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).
  • Drizzle with melted butter and broil until golden brown.