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
CHEESE AND CHILE-STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
- Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
- Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.
STUFFED MUSHROOMS I
Incredibly easy and taste even better! There are never any left over!
Provided by J Edin
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 9
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
- Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
- Whip the cream cheese until smooth.
- In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
- Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 3.1 g, Cholesterol 44 mg, Fat 9.2 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.5 g, Sodium 240.1 mg, Sugar 1.2 g
STUFFED MUSHROOMS - DEEP FRIED
From the Chinese Cooking Class Cookbook, these mushrooms are covered with a cornstarch batter and fried.
Provided by lazyme
Categories Pork
Time 30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Clean mushrooms by wiping with a damp cloth.
- Remove stems, chop stems finely and transfer to large bowl.
- Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor.
- Add to chopped mushroom stems.
- Add cornstarch, ginger, sherry, soy and hoisin sauces and egg white.
- Mix well.
- Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.
- Heat oil in wok over high heat until it reaches 375ºF.
- Prepare batter.
- Carefully dip mushrooms in flour, then in batter, coating completely.
- Fry 6 to 8 at a time in hot oil until golden, about 5 minutes.
- Drain on absorbent paper.
- For batter:.
- Combine cornstarch, flour, baking powder and salt in bowl.
- Blend in milk and water.
Nutrition Facts : Calories 594, Fat 56.4, SaturatedFat 7.7, Cholesterol 13.1, Sodium 245, Carbohydrate 16.1, Fiber 1, Sugar 1.1, Protein 7.1
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.
STUFFED CHINESE MUSHROOMS
Enjoy these broiled Asian - style appetizers stuffed with shrimp, mushrooms and turkey ham - ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven control to broil. Remove stems from mushroom caps; set stems aside. Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Broil with tops about 4 inches from heat about 8 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.
- Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add onion, gingerroot, garlic and sherry. Cook about 6 minutes, stirring frequently, until onion is tender. Stir in chopped mushroom stems and remaining ingredients. Heat through.
- Place mushroom caps, stem sides up, in ungreased jelly roll pan. Spoon shrimp mixture into caps, mounding slightly. Spray lightly with nonstick cooking spray. Broil with tops 4 inches from heat about 5 minutes or until shrimp mixture is light brown.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 3 Mushrooms, Sodium 100 mg
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