Japanese Stuffed Mushrooms Recipes

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

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

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!

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.