Stuffed Mushroom Tempura Recipes

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees.
• Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
• Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
• Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
• Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
• Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
• Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
• Place the mushrooms caps in the oven and bake 15 minutes.

TEMPURA MUSHROOMS

Steps:

• Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
• Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
• Heat 1 inch oil in a deep skillet.
• Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
• Drain on paper towel and keep warm while cooking the remaining mushrooms.
• Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.

STUFFED MUSHROOM TEMPURA

Steps:

• Soften shiitake mushrooms in water for 45 minutes. Squeeze the water out with your hands and pat dry. Remove stems and discard them.
• Wash shrimp, remove shells, devein, and chop into small pieces. Add salt, chopped green onions, and seasonings. Mix well.
• Dust the inside of one mushroom with cornstarch and put 1/4 of the shrimp mixture on top. Dust the inside of another mushroom and put it on top of the filled mushroom. Continue to make four mushroom sandwiches.
• Mix the batter ingredients.
• Dust each mushroom sandwich with flour, plunge into batter, and deep fry in heated oil over medium heat until batter turns slightly golden. Serve hot with tempura dipping sauce of your choice.

TEMPURA MUSHROOM STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.

MUSHROOM POPPERS

Steps:

• For the stuffed mushrooms: Mix the imitation crab meat, cream cheese, sriracha sauce and three quarters of the diced green onions in a large bowl. Make sure the mixture is well combined to avoid pockets of cream cheese or sriracha sauce. Stuff the mushroom caps with the crab mixture making sure the mixture is packed together tightly. Do not be afraid to overstuff the mushrooms.
• Fill a medium saucepan or wok 3 inches deep with oil and heat to 325 degrees F. Divide the tempura batter mix between 2 bowls. In one bowl, add cold water according to the manufacturer's instructions; the mixture should coat the back of a wooden spoon.
• In batches, dredge the stuffed mushrooms in the dry tempura batter mix, and then coat in the wet tempura batter. Shake off any excess batter and then carefully place the mushrooms into the hot oil, taking care not to burn yourself or splatter any oil. Fry until crisp, 5 to 8 minutes, and transfer to a plate layered with paper towels. Cooking time can vary wildly depending on the size of the mushrooms, the thickness of the batter and the number of mushrooms placed into the pan at the same time. If in doubt, take out a sacrificial stuffed mushroom and cut it in half. If the center of the crab mixture is still cold to the touch, then the rest of the mushrooms should cook for a while longer. A warm center indicates that the mushrooms are ready.
• For the mushroom sauce: Whisk together the soy sauce, oyster sauce and onion powder in a bowl. Add the corn syrup and mix until thoroughly combined.
• For serving: Cut the cooked stuffed mushrooms in half, drizzle some of the mushroom sauce on top and sprinkle with the black and white sesame seeds and remaining diced green onions. Serve with the remaining mushroom sauce on the side for dipping.

MEATLESS STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
• Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
• Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 12 minutes.

STUFFED MUSHROOMS

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.