ASIAN STUFFED MUSHROOMS (SALLYE)
A Super Bowl party treat. Easy to make, delicious to eat. Easy recipe to double for larger crowds.
Provided by sallye bates
Categories Other Side Dishes
Time 25m
Number Of Ingredients 12
Steps:
- 1. TIP: Pick mushrooms that are about 1-1/2 inches in diameter, since they shrink during cooking.
- 2. Gently wipe mushrooms clean with damp paper towel and remove stems (you can save them to use in another dish)
- 3. Finely mince prawns and place in mixing bowl. Finely mince water chestnuts and add to mixing bowl.
- 4. Add ground pork, soy sauce, sherry, sugar, salt and cornstarch to mixing bowl. Mix ingredients together by hand or with wooden spoon until well blended.
- 5. Stuff each mushroom with about 1 teaspoon of meat mixture. Use all of the mixture.
- 6. In large heavy skillet, heat 2 teaspoon oil over medium high heat. Place stuffed mushrooms in a single layer in skillet with stuffed side up.
- 7. Brown for one minute. Turn heat down to low and add 1/2 cup stock to the skillet. Cover and simmer for 8 to 10 minutes, adding more stock if necessary.
- 8. Remove cover; there should be about 1/4 cup stock left in the skillet. Add oyster sauce to stock, then baste each mushroom with stock/sauce liquid. When sauce thickens, mushrooms are ready to be served.
- 9. Insert toothpicks when serving as an appetizer.
STUFFED MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
- Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
- Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.
STUFFED ASIAGO-BASIL MUSHROOMS
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.
Nutrition Facts : Calories 35 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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
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
More about "asian stuffed mushrooms sallye recipes"
BAKED ASIAN STUFFED MUSHROOMS - I HEART NAPTIME
From iheartnaptime.net
4.6/5 (5)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.
EASY ASIAN STUFFED MUSHROOMS - RAISING WHASIANS
From raisingwhasians.com
Reviews 2Category AppetizerCuisine AsianTotal Time 30 mins
THE BEST STUFFED CHINESE MUSHROOMS RECIPE | DIM SUM …
From dimsumcentral.com
CLASSIC, EASY STUFFED MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
STUFFED MUSHROOMS {EASY APPETIZER} - TWO PEAS
From twopeasandtheirpod.com
STIR-FRIED ASIAN MUSHROOM RECIPE (VIDEO) - A SPICY …
From aspicyperspective.com
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
STUFFED PORTOBELLO MUSHROOMS WITH MISO BUTTER SAUCE (VEGAN)
From thefoodietakesflight.com
CLASSIC STUFFED MUSHROOM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WALLEYE-STUFFED MUSHROOMS RECIPE - GAME & FISH
From gameandfishmag.com
STUFFED CHINESE MUSHROOMS - KUALI
From kuali.com
ASIAN-STYLE STUFFED MUSHROOM RECIPE | PERDUE FARMS
From
10 BEST ASIAN STUFFED MUSHROOMS RECIPES | YUMMLY
From yummly.com
ASIAN STUFFED MUSHROOMS RECIPE - CHINESE FOOD - BELLAONLINE
From bellaonline.com
30 EASY ASIAN MUSHROOM RECIPES FOR BUSY WEEKNIGHTS
From happymuncher.com
19 BEST ASIAN MUSHROOM RECIPES - GREEDY GIRL GOURMET
From greedygirlgourmet.com
QUICK AND EASY CHINESE STUFFED MUSHROOMS - RECIPE | SCMP COOKING
From scmp.com
ASIAN-STYLE SAUTéED MUSHROOMS RECIPE - MELISSA RUBEL JACOBSON
From foodandwine.com
You'll also love
Related Search