CHINESE STYLE STUFFED MUSHROOMS
These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish. The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
Provided by KIKUKAT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
- In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 5 g, Cholesterol 36.8 mg, Fat 8.5 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 403.2 mg, Sugar 1.6 g
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
ORIENTAL STUFFED MUSHROOMS
Steps:
- In a large saucepan combine 6 cups water with the lemon juice, add the mushroom caps, and bring the liquid to a boil. Simmer the mushroom caps for 6 minutes, transfer them to paper towels, and let them drain. (Blanching the mushroom caps will prevent them from wrinkling while they are baking.)
- In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels, and let it drain. Pour off all but 1 1/2 tablespoons of the fat from the skillet, in the remaining fat cook the onion, the garlic and the mushroom stems over moderately low heat, stirring, until the vegetables are softened, and add the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon, crumbled, and pepper to taste. Cook the mixture,stirring, for 1 minute, or until it is slightly dry, divide it among the mushroom caps, mounding it, and transfer the stuffed mushrooms to a jelly-roll pan. (The mushrooms may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.)
- Sprinkle the remaining 1 tablespoon bread crumbs over the mushrooms and bake the mushrooms in the middle of a preheated 325°F oven for 7 minutes, or until the filling is heated through. To make the filling crisper the cooked mushrooms may be put under a preheated broiler about 4 inches from the heat for 1 minute. Garnish the mushrooms with the scallion.
PLUM-GLAZED STUFFED SHIITAKE MUSHROOMS
Categories Mushroom Pork Appetizer Side Bake Cocktail Party Winter Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 40
Number Of Ingredients 5
Steps:
- Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)
- Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.
PANKO STUFFED MUSHROOMS - ASIAN STYLE
These delicious bites are another recipe I adapted from my NEW favorite cookbook-Veganomicon! MAny stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing. These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but I substituted water chestnuts and rice wine vinegar with great results.
Provided by Kozmic Blues
Categories Vegetable
Time 40m
Yield 20 mushrooms, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Remove the stems from the mushrooms.
- Chop up the stems and two(2) of the whole mushrooms and set them aside.
- Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
- Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
- At this point, lots of moisture should be released from the mushrooms.
- Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
- Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
- If needed, add a coiple tbsp of water if panko seems overly dry.
- The mixture should be crumbly but, when you press some between your fingers, it should hold together.
- Mix in the scallions and adjust the salt to taste.
- Grease a baking sheet with a little sesame oil.
- Stuff each mushroom with the filling and place on the baking sheet.
- To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
- Bake for 20 minutes.
- To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
- Garnish with extra chopped scallions.
Nutrition Facts : Calories 88.9, Fat 5.1, SaturatedFat 0.8, Sodium 152.6, Carbohydrate 9.2, Fiber 1.7, Sugar 1.8, Protein 2.9
MUSHROOMS ORIENTAL
Make and share this Mushrooms Oriental recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil, vinegar, soy sauce, garlic and mushrooms in a sauce pan.
- Bring to a boil then reduce heat and simmer 15 minutes or until liquid is mostly absorbed stirring occasionally.
- Cool, strain, add green onions and serve with toothpicks.
Nutrition Facts : Calories 77.4, Fat 7, SaturatedFat 1, Sodium 254.6, Carbohydrate 2.5, Fiber 0.6, Sugar 1, Protein 2
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BAKED ASIAN STUFFED MUSHROOMS - I HEART NAPTIME
From iheartnaptime.net
5/5 (4)Total Time 35 minsCategory AppetizerCalories 119 per serving
- In a medium bowl, combine cream cheese, egg yolk, green onion, garlic, shredded carrot, cilantro, ginger, lime juice and salt. Stir until creamy. Set aside.
- Clean the mushrooms thoroughly by washing or brushing them. Remove the stems from the mushrooms and discard. (See photos for stem removal tips).
- Place the mushrooms top down in a 2-quart baking dish. Use a spoon to fill each mushroom with the cream cheese mixture.
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