Panko Stuffed Mushrooms Asian Style Food

VEGETARIAN GARLIC STUFFED MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Break the stalks off the mushrooms, being careful to keep the caps in one piece.
• Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
• Finely chop the stalks.
• Heat 1 tbsp olive oil in a fry pan over medium high heat.
• Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
• Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
• Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
• Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
• Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
• Serve warm or at room temperature.

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
• Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
• Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

PANKO STUFFED MUSHROOMS - ASIAN STYLE

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.