This easy mushroom and cheese bake, made with plenty of maitake and shimeji mushrooms, can be prepared conveniently in a toaster oven. The rich garlic-soy sauce base combined with gooey melted cheese creates a divine appetizer that pairs perfectly with drinks. Since it's almost entirely hands-off, it's ideal when you need one more dish.
Ingredients
Main Ingredients (2 servings)
- Maitake mushrooms 150g
- Shimeji mushrooms 100g
- Sliced melting cheese 3 slices
Seasonings
- [A] Butter 20g
- [A] Soy Sauce 2 tsp
- [A] Sugar 1 tsp
- [A] Grated Garlic 1 tsp
- Dried Parsley (to taste)
- Coarsely Ground Black Pepper (to taste)
- Salt (to taste)
Steps
- Place 20g of butter in a heatproof bowl and microwave for 20 seconds at 600W.
- Add 2 tsp of soy sauce, 1 tsp of sugar, and 1 tsp of grated garlic to the melted butter and mix well.
- Tear 150g of maitake mushrooms by hand into bite-sized pieces and add them to the bowl.
- Trim the tough ends from 100g of shimeji mushrooms, separate them into bite-sized pieces, and add them to the bowl.
- Mix the mushrooms with the seasoning until evenly coated.
- Create a dish using aluminum foil.
- Place the mushrooms in the prepared aluminum foil dish.
- Place the aluminum foil dish in a toaster oven and bake on medium-high heat for 5 minutes.
- After baking, flip and mix the mushrooms. (Key Tip!) If using a toaster oven, they can burn easily, so adjust the mixing frequency to prevent burning.
- Bake for another 3 minutes until the mushrooms are cooked through and have released their juices.
- Top the mushrooms with 3 slices of melting cheese and bake until the cheese is browned.
- Transfer to a plate once baked.
- Sprinkle with dried parsley and coarsely ground black pepper. (Key Tip!) If the flavor is too mild, adjust with a pinch of salt.
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