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Popular with shiitake mushroom lovers / Goes well with rice and snacks ♪ / Easy recipe / I laughed unintentionally

My older child, who has been living alone since April, asked me to put a simple recipe on lemon8, so I made a recipe that I liked since I was a child and finished it ✨

To my husband, "(The name of the eldest child) hates shiitake mushrooms, doesn't it? 🤣 '

All I could think of was simple cooking 💦

I was so excited that I completely forgot ~ www

I just made something I like 🤣

Even though it's delicious ~

Next, Ganbaro (* • ̀ ᴗ • ́ *) و ◦

─ ─ ─ Ingredients ─ ─ ─

6 shiitake mushrooms

3 green onions

1 can of tuna

1 teaspoon soy sauce

Appropriate amount of cheese

How to make it

1️⃣ Cut off the stem of the shiitake mushroom, cut off the stone part and throw away

Finely chop the shaft part

2️⃣ Bake shiitake mushrooms in the oven for about 5 minutes

3️⃣ green onion (cut into small pieces), shiitake mushroom shaft, canned tuna (half of the soup is used), and soy sauce

3️⃣ grilled shiitake mushrooms, put 3️⃣, cheese on it, and finally add green onions

Bake in the oven until the surface is browned

Completely

And,

# shiitake _ recipe # comment _ challenge My family time. Declaration to enjoy 2026 canned tuna recipe

1/12 Edited to

... Read more同じ「しいたけピザ」でも、ちょっとしたコツで仕上がりがかなり変わりました。私が作ってみて「ここ大事!」と思ったポイントを追記します。 まず、しいたけはできれば“傘が深めで肉厚”なものを選ぶと、具をのせやすくて食べごたえもアップします。軸は捨てずにみじん切りにして具に混ぜると、うま味が増えるし食感も楽しいです(OCRにもあった「しいたけの軸」を活かすやり方)。 次に、水っぽさ対策。しいたけは焼くと水分が出やすいので、最初に空焼き(5分くらい)しておく工程はかなり効きます。さらに私は、焼いた後に傘の中に出た水分をキッチンペーパーで軽く吸ってから具をのせると、チーズがベチャッとしにくくなりました。 ツナは汁を“半分だけ”使うのが正解だと思います。全部入れるとしっとりはするけど、しいたけから出る水分と合わさって重くなりがち。逆にパサつきが気になる日は、マヨネーズを小さじ1だけ足すとコクが出て家族ウケが良かったです。 焼き時間の目安は、仕上げは「チーズがとろけて焼き色がつくまで」。オーブンやトースターで差があるので、最後の2〜3分はこまめに見た方が安心です。青ねぎ(小口切り)は焦げやすいので、私は“追い青ねぎ”を半分は焼く前、半分は焼いた後にのせるのが好きでした。香りが立って、写真みたいに食欲そそります。 味変も簡単でおすすめです。 ・醤油を少し減らして、仕上げに黒こしょう→おつまみ感アップ ・七味や一味→ピリ辛で飽きない ・刻みのり→和風感が強くなってご飯に合う 作り置きするなら、具(ツナ+青ねぎ+軸+醤油)だけ先に混ぜて冷蔵しておくとラクでした。食べる直前にしいたけに詰めてチーズをのせて焼くだけ。簡単な「椎茸のレシピ」を探している時に、手間が少ないのは本当に助かります。

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