Asian-y Stuffed Mushrooms
From keni 12 years ago
- <30 min to make
- Serves 6-12
I was serving some light Asian inspired dishes and wanted to add a stuffed mushroom. I took some elements from egg, spring rolls, rangoon and wontons to create this tasty addition.
Ingredients
- about 2lbs medium portobello mushrooms(around 24 count), stems removed(save them for stock :) shopping list
- 1/2lb fresh shrimp, shelled and deveined shopping list
- about 1/2t fresh or crystallized ginger, grated shopping list
- 2t rice vinegar shopping list
- 1T oyster sauce shopping list
- 1T hot pepper sauce(Asian style, if possible) shopping list
- 1 can water chestnuts, drained and chopped(I don't know how many that would be fresh, sorry :) shopping list
- 1 bell pepper, minced shopping list
- 2-3 green onions, minced shopping list
- 1 cup fresh spinach, minced shopping list
- 1t sesame seeds shopping list
- 2T garlic, minced shopping list
- about 4oz softened cream cheese shopping list
- about 1 cup panko crumbs shopping list
- 2oz fresh grated Parmesan, if desired shopping list
How to make it
- Cook shrimp until just pink by heating olive oil in a pan and adding shrimp for just about 2 minutes.
- Remove and set aside to cool.
- Chop shrimp finely.
- In large bowl, combine all ingredients except mushrooms, 1/2 cup Panko and Parmesan.
- Mix well, adding more bread crumbs or cream cheese, if needed, to get mixture to hold together, somewhat.
- Spoon mixture into mushrooms caps and top with Parmesan and Panko.
- Bake at 350 for 12-14 minutes, until golden brown and heated through.
- Let rest a couple of minutes before serving.
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