Stuffed mushrooms with chives and black pepper are gorgeous little umami bombs that are perfect as an appetizer. Shiitake mushrooms are filled with chives, butter, star anise, soy sauce, and black pepper. A sprinkle of roasted cashews makes them superb.
Adapted from Charlie Carrington | The Atlas Cookbook | Hardie Grant, 2019
Settle back and wait for the compliments to roll in with this super simple mushroom dish that packs a mighty umami punch. I ate something similar to this recipe in Cambodia and it blew my mind with its easy technique and flavourful heft. I hope you enjoy it as much as I do.–Charlie Carrington
Stuffed Mushrooms with Chives and Black Pepper
- 10 tablespoons (5 1/2 ounces) butter at room temperature
- 1 tablespoon plus 1 teaspoon soy sauce preferably low sodium
- 1/2 bunch fresh chives finely sliced
- 1 star anise ground
- 1/2 teaspoon freshly ground black pepper
- 1 pound 6 ounces shiitake mushrooms stems removed
- 3 ounces (about 1/2 cup) roasted cashews* crushed or blitzed in a food processor
- Preheat oven to 375°F (190°C).
- In a bowl, combine the butter, soy sauce, chives, star anise, and pepper, and mix to create a paste.
- Spread a light schmear of the butter mixture in the center of each mushroom, then place them, buttered side up, on a rimmed baking sheet. Roast until the butter is melted and the mushrooms are tender, 10 to 20 minutes.
- Arrange on a serving platter or divvy between individual plates, scatter over the crushed cashews and serve.
*How do I roast cashews at home?It’s easy! It takes a little time but if you’ve only got raw cashews at home, roasting them is worth it, just for the taste it adds. While this recipe calls for crushed cashews, if your cashews are whole, roast them first. Crushed nuts of any kind will roast really fast and you risk burnt bits. If crushed or chopped are all you’ve got, just keep an eye on them. In a mixing bowl, mix together 1/2 cup of cashews, 1/2 teaspoon of olive or coconut oil, and a pinch of salt. Dump them into a lightweight skillet and roast over medium-high heat. Stir or toss frequently so they brown evenly. When they start to smell nutty, they’re done, about 3 to 5 minutes (less if they’re crushed or chopped).
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Recipe Testers’ Reviews
These stuffed mushrooms with chives and black pepper have an interesting, unexpected, umami-packed flavor profile.
They would be great paired with a salad, or perched atop some sort of crostini, or as an accompaniment to a piece of grilled fish or meat. As I type, I am currently shoveling forkfuls of the mushrooms into my mouth, tossed with cider vinegar and olive oil dressed arugula salad. It’s a pretty darn great combination.
I would certainly make this again but I think I might add something like a dash of Aleppo or gochugaru chili pepper to the compound butter to lend a tiny bit of heat. We often have salad bar parties when entertaining (to facilitate everyone’s individual dietary needs) and I can see a place for this recipe in that capacity. Lip-smackingly tasty!
These stuffed mushrooms with chives and black pepper are full of unexpected flavors and very rich. My taste tester was puzzled (in a good way) about what ingredients were included in these mushrooms and said that the flavor was interesting and delicious.
We loved these mushrooms when piping hot from the oven, but were not as fond of them when they cooled down, so plan on eating them right away. When shopping for the shitake mushrooms, I found it helpful to buy them at a place where I could buy bulk mushrooms in order to select the ones that were the most cup-shaped, as many shitakes can be a bit curvy and inconsistent in shape.
Originally published November 4, 2021
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Delicious. Easy. I served this dish as an appetizer and my friends devoured it. These stuffed mushrooms with chives and black pepper take no more than about 10 minutes to put together, and you can prepare it earlier in the day and pop it in the oven as your guests are arriving so they can smell the wonderful aromas from the kitchen as they walk in. As drinks are served, these can be taken out of the oven, sprinkled with chopped cashews, and served hot. Three to five on individual plates make a fine size for an appetizer.
These don’t look like your typical stuffed mushroom. There’s a small amount of stuffing or spread to put on each mushroom. But you don’t have to be careful about spreading it since as the mushrooms cook the butter melts and the wonderful flavor spreads over the entire mushroom. Shiitakes are perfect for this dish. The addition of the chopped cashews gives an unexpected crunch to the otherwise soft mushroom. I might add a little sesame oil the next time I make it for another flavor level.