Japanese Stuffed Mushrooms Recipes

JAPANESE STUFFED MUSHROOMS

Steps:

• Wash mushroom caps and drain on paper towel.
• In mixing bowl, combine ground beef, shrimp, onions, flour, pepper and 2 Tbsp soy sauce.
• Shape mixture into balls and press into mushroom cap. Secure with toothpicks.
• In large skillet combine remaining soy sauce, water and bouillon cubes. Bring to boil and stir until bouillon cubes are dissolved.
• Place mushrooms in liquid ( cap down ) and simmer approximately 20 minutes until meat is thoroughly cooked. Remove mushrooms from liquid and serve hot.
• These work well in a chafing dish!

BAKED SHIITAKE STUFFED MUSHROOM CAPS

Steps:

• Mix the goat cheese with garlic, fines herbes, and ground pepper.
• Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
• Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

IZAKAYA SAKURA STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
• Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
• Grease a baking sheet with olive oil and place mushrooms stem side up.
• Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
• Serve with ponzu sauce.

STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Wash and destem mushrooms (save stems and chop stems up small).
• Saute mushroom caps in butter, then remove from heat.
• In a small pot, saute onions and mushroom stems until slightly carmelized.
• Add corn and ginger and cook for another minute or so.
• Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
• Cook until everything comes together, then remove from heat and add the egg.
• In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
• Bake for 15 minutes or until rice mixture is slightly crunchy.
• While you wait, mix mayo with a bit of sriracha to taste.
• When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
• Serve with picked daikon and mixed greens.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
• Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
• Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
• Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
• Bake in preheated oven until cheese is melted, about 30 minutes.