{"id":41167,"date":"2020-01-03T06:32:04","date_gmt":"2020-01-02T22:32:04","guid":{"rendered":"https:\/\/flexhk.com\/2020\/01\/03\/recipe-spring-onion-and-cheese-stuffed-shiitake-with-toasted-cucumber\/"},"modified":"2020-01-03T06:32:04","modified_gmt":"2020-01-02T22:32:04","slug":"recipe-spring-onion-and-cheese-stuffed-shiitake-with-toasted-cucumber","status":"publish","type":"post","link":"https:\/\/like2say.com\/flexhk\/recipe-spring-onion-and-cheese-stuffed-shiitake-with-toasted-cucumber\/","title":{"rendered":"RECIPE: Spring Onion &#038; Cheese Stuffed Shiitake with Toasted Cucumber by The Veggie Wifey"},"content":{"rendered":"<p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_empty_space][vc_single_image image=&#8221;24947&#8243; img_size=&#8221;600&#215;400&#8243; alignment=&#8221;center&#8221; qode_css_animation=&#8221;&#8221;][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column width=&#8221;1\/4&#8243;][vc_empty_space][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<i><span style=\"font-weight: 400;\">The Veggie Wifey shares a great menu option for Veganuary.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Get creative with your starters this year, or treat yourself to a delicious and light snack when you\u2019re feeling peckish. Divya Butani of <\/span><a href=\"https:\/\/www.instagram.com\/theveggiewifey\/?hl=en\"><span style=\"font-weight: 400;\">The Veggie Wifey<\/span><\/a><span style=\"font-weight: 400;\"> shares with us a perfect starter for when guests come over or a quick recipe to detox after the holiday feasts!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We\u2019re delighted to feature this \u201cbusiness teacher by day and chef by night\u201d who\u2019s become insta-famous in Hong Kong for her delicious, easy-to-follow recipes.\u00a0<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Bon appetit!<\/span><\/i><\/p>\n<p>&nbsp;<\/p>\n<p><b>Spring Onion &amp; Cheese Stuffed Shiitake with Toasted Cucumber<\/b><\/p>\n<p>&nbsp;<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">A handful of shiitake mushrooms (Diva: I use 10, but adjust this recipe to as many as you think you would eat\/be serving)\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3 long spring onion stems, chopped\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">5 cloves of garlic, minced<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 cup of shredded mozzarella cheese (you can use a vegan alternative)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pepper<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Chilli powder, optional<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/2 a medium sized cucumber, spiralled or julienned<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Preparation:<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Preheat the oven to 180\u00b0C<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Chop the mushroom stem or peel it off, and scoop out the first layer. You\u2019ve gone too far if you go past the brown scaly ring in the centre of the mushroom.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mix the cheese, spring onion, garlic, salt, pepper and chilli in a separate bowl.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Stuff the mushrooms with the filling; fill it up to the very top.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Align the mushrooms on a greased parchment paper, over a baking tray, and place in the oven for 15-20mins\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">In a small heated skillet, add the spiralled cucumber and let it sweat until it becomes dry and crispy. Make sure you don\u2019t overheat it and lose it\u2019s colour<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Remove the mushrooms from the oven and place it on your serving plate; garnish with the cucumber. Sprinkle with extra pepper if desired.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>About the Author<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Divya Butani (<\/span><a href=\"https:\/\/www.instagram.com\/theveggiewifey\/?hl=en\"><span style=\"font-weight: 400;\">@TheVeggieWifey<\/span><\/a><span style=\"font-weight: 400;\">) is a 28-year old full-time Business and Economics teacher in Hong Kong. Divya started her blog when she got married three years ago, when she was overwhelmed by managing a new household and balancing work. Divya now strives to provide quick and easy-to-follow recipes for anyone who has limited time, but a strong passion for cooking.<\/span>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243;][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_empty_space][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Divya Butani of The Veggie Wifey shares with us this quick recipe that takes only 20 minutes to prepare. We\u2019re delighted to feature this \u201cbusiness teacher by day and chef by night\u201d who\u2019s become insta-famous in Hong Kong for her delicious, easy-to-follow recipes.<\/p>\n","protected":false},"author":2,"featured_media":34219,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15,36],"tags":[116,91,23,31,74,37,132,133,119,98,75],"class_list":["post-41167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-nutrition","tag-divya-butani","tag-food","tag-healthy","tag-hong-kong","tag-blog-nutrition","tag-recipe","tag-stuffed-mushrooms","tag-stuffed-shiitake-mushrooms","tag-the-veggie-wifey","tag-vegan","tag-vegetarian"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>RECIPE: Spring Onion &amp; Cheese Stuffed Shiitake with Toasted Cucumber by The Veggie Wifey - FLEX Studio Hong Kong<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: Spring Onion &amp; Cheese Stuffed Shiitake with Toasted Cucumber by The Veggie Wifey - FLEX Studio Hong Kong\" \/>\n<meta property=\"og:description\" content=\"Divya Butani of The Veggie Wifey shares with us this quick recipe that takes only 20 minutes to prepare. 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