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Shiitakes with Mushroom Stuffing and Brie

Mushroom lovers will rejoice over this simple yet flavorful appetizer from Peter Callahan, creative director of Peter Callahan Catering in New York City.

  • Yield: Makes 2 dozen appetizers

Photography: Bryan Gardner


  • 24 whole shiitake mushrooms with stems removed
  • 2 tablespoons finely diced onion
  • 1 teaspoon finely diced garlic
  • 1 tablespoon olive oil
  • 2 tablespoons small-diced fennel, leaves reserved
  • 2 cups julienne shiitake mushrooms without stems
  • 1/4 cup julienne Napa cabbage
  • 2 tablespoons freshly grated celery root
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon minced shallot
  • 1 teaspoon minced garlic
  • 24 small morel mushrooms
  • 24 1-inch-by-1-inch pieces Brie


  1. Preheat oven to 300 degrees.
  2. Lay whole shiitake mushrooms in a single layer on a parchment-lined baking sheet, top side up and evenly spaced, leaving an inch between each mushroom.
  3. Cover with another sheet of parchment paper and put another baking sheet on top. Place a baking dish on top of the sheet pan so that the mushrooms are slightly pressed between the sheet pans.
  4. Bake for 2 1/2 hours or until mushrooms have dried and become crisp chips.
  5. Remove from the oven and let cool.
  6. Peel parchment from the chips, and store them in an airtight container.
  7. For mushroom stuffing, saute onion and garlic with 1 tablespoon olive oil over medium-low heat, until translucent. Add fennel and julienne shiitake mushrooms, cook for 3-4 minutes. Add Napa cabbage and cook for another minute. Remove from heat and add celery root and season with salt and black pepper.
  8. For morel garnish, saute 1 tablespoon olive oil with shallots and garlic until translucent. Add morels and saute a few minutes more until mushrooms are hot.
  9. To serve, lay a shiitake chip with bottom facing up. Top with a piece of Brie and then a teaspoon of mushroom filling. Garnish with a morel. Warm in 350-degree oven for 2 to 3 minutes.

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