Middle-Eastern Labneh Stuffed Shiitakes
Middle-Eastern Labneh Stuffed Shiitakes
Lisa Engel
6
10 minutes
10 minutes
Middle Eastern
Appetizer
These savory mushroom bites are filled with creamy labneh, a tangy and thick yogurt spread, and seasoned with aromatic spices like thyme and sumac.
Not only are they a crowd-pleaser, but they're also vegetarian and gluten-free. Impress your guests with this exotic and flavorful dish at your next gathering.
Thanks to Lisa Engel for sharing this scrumptious 'shroom snack!
Ingredients
- 6 Fat Moon Shiitake Mushrooms, with stems
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- 1/4 cup Labneh or thick Greek Yogurt, such as Fage, room temperature
- 1 tsp Fresh Thyme, divided or 1/2 tsp Dried Thyme
- 1/2 tsp Ground Sumac
- 1/4 tsp Lemon
Directions
Stem and spoon out the middle of six large cleaned shiitake mushrooms. Finely chop the stems and guts.
Saute the stems and guts in olive oil with salt and pepper over medium heat until tender, about five minutes. Let cool.
Combine labneh or Greek yogurt with 1/2 tsp of fresh thyme, sumac, and lemon. Add cooled, sauteed mushroom stems and guts and combine with a fork.
- Fill mushroom caps with the labneh or Greek yogurt mixture.
Bake in a toaster oven at 400-425 degrees F or oven for 8-10 minutes.
- Sprinkle with a little more sumac and remaining thyme.