Best Panko Stuffed Mushrooms Asian Style Recipes

VEGETARIAN GARLIC STUFFED MUSHROOMS

Vegetarian Garlic Stuffed Mushrooms image

These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 8

Ingredients

10 oz / 300 g button mushrooms
3 tbsp olive oil
1/2 cup panko breadcrumbs ((note 1))
3 large garlic cloves (, minced)
1 tbsp finely chopped parsley
1/2 tbsp fresh thyme leaves (, chopped (or 1/4 tsp dried thyme) (see notes))
2 to 3 pinches of salt ((to your taste))
Black pepper

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.

Nutrition Facts : ServingSize 97 g, Calories 140 kcal, Carbohydrate 8.5 g, Protein 3.3 g, Fat 11.4 g, SaturatedFat 2 g, Sodium 175 mg, Fiber 1.1 g, Sugar 1.3 g

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Stuffed Mushrooms With Panko and Pecorino image

These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.

Provided by Colu Henry

Categories vegetables, appetizer, side dish

Time 20m

Yield About 24

Number Of Ingredients 8

Ingredients

1/2 cup panko bread crumbs
1/4 cup finely grated Pecorino or Parmesan
2 tablespoons finely chopped Italian parsley, plus more for garnish (optional)
2 garlic cloves, pressed with a garlic press or grated
4 tablespoons olive oil
Kosher salt
Black pepper
12 ounces cremini or button mushrooms (about 24 mushrooms), stems removed

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.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams

PANKO-CRUSTED PORTABELLA MUSHROOM BURGER

Panko-Crusted Portabella Mushroom Burger image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 burgers

Number Of Ingredients 13

Ingredients

Peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
4 round pineapple slices (either fresh or canned), each just over a 1/4-inch thick
Butter, for grilling
4 onion rolls, split, buttered and griddled
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed
1/2 cup Japanese mayonnaise (or regular if you can't find it)
4 teaspoons teriyaki sauce
1/2 small red onion, thinly sliced
4 to 8 leaves red leaf lettuce

Steps:

Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
Whisk together the mayonnaise and teriyaki sauce in a small bowl.
For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!