The Bardic Chef: Recipe – Stuffed Shrieker

I don’t think I understand the problem my companions today had with harvesting young shriekers. Two of them exclaim that veal is one of their favorite things to eat, yet they have trouble with my harvesting of a plant creature with no actual intelligence. Baffling. Of course all of them ate the dish when it was finished.


  • Fourteen small-sized, or new growth shriekers
  • 1 tbsp oil
  • 1 lb ground pork
  • ¼ cup onion, minced
  • 1 clove of garlic, minced
  • 1 cup of dried bread cubes
  • 4 tbsp mayonaisse
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/3 cup mozzarella cheese
  • 1 tbsp chopped parsley


Clean the shriekers thoroughly, and remove their caps from their stems. The stems, can now be chopped into fine pieces. If the caps aren’t domed, hollow them out with a spoon. Otherwise lay them hollow-up on baking sheet.

Pour the oil into a pan over a medium-heat stove, and add in the pork, mushroom stems, onion, garlic, salt, and pepper. Cook thoroughly, then allow to cool off of the heat.

Mix meat with bread cubes, mayonnaise, and cheese. Spoon onto the shrieker caps, and bake in a 400-degree oven for 20 – 25 minutes. Top with parsley and additional cheese if liked.