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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Preheat oven to 350 degrees. Remove stems from mushroom caps. Dice stems, garlic, green onions and ham. (I pulse everything in my food processor). Heat oil and butter on medium-high. Saute above mixture for 3-5 minutes or until onions are clear. Pour in wine; bring to a low rolling simmer and cook for 3-5 minutes or until liqid is reduced, stirring occasionally. Sprinkle shredded mozzarella cheese over mixture. Stir until just mixed, then remove from heat. Stuff mushroom caps with mixture and place on cookie sheet with raised edges. Lightly sprinkle tops of stuffed mushrooms with Italian bread crumbs. Bake 15-20 minutes.