Best Stuffed Chinese Mushrooms Recipes

CHINESE STYLE STUFFED MUSHROOMS

Chinese Style Stuffed Mushrooms image

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

Ingredients

15 large fresh mushrooms, stems removed
½ pound ground pork
¼ slice Chinese salted turnip (chung choi), rinsed and chopped
1 tablespoon soy sauce
3 tablespoons finely chopped canned water chestnuts
¼ teaspoon salt
¼ teaspoon white sugar

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

STUFFED CHINESE MUSHROOMS

Stuffed Chinese Mushrooms image

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

Ingredients

24 large mushrooms
1/3 cup chopped onion
1 teaspoon grated gingerroot
4 cloves garlic, finely chopped
3 tablespoons dry sherry or fat-free reduced-sodium chicken broth
1/4 pound cooked small shrimp, finely chopped
6 canned whole water chestnuts, finely chopped
1/4 cup finely chopped turkey ham
1/4 cup dry bread crumbs
1 tablespoon chopped fresh parsley
1/4 teaspoon sesame oil

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

TEA STEAMED CHINESE BLACK MUSHROOMS STUFFED WITH GARLIC-CHIVE FRIED RICE

Tea Steamed Chinese Black Mushrooms Stuffed with Garlic-Chive Fried Rice image

Provided by Ming Tsai

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Banana or cabbage leaves
2 teabags lapsang souchong (Recommended: Honest Tea Company)
Canola oil, to cook
2 eggs, lightly beaten
1 tablespoon garlic, minced
1/2 tablespoon ginger, minced
2 cups garlic chives, chopped 1/8-inch
2 cups cooked long grain rice
1 tablespoon naturally brewed soy sauce
Freshly ground black pepper
16 large black mushrooms, washed, de-stemmed, and rehydrated
Salt and white pepper

Steps:

Set up a steamer filled with water and lined with banana or cabbage leaves. Bring water to a boil then add the tea bags. In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly. They will cook in 10 to 15 seconds. Remove eggs and set aside. In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives. Add the rice and gently mix together. Add soy and season with black pepper. Add back the eggs and check for seasoning. Season each mushroom, then stuff with the rice and place in steamer. Steam hard for 15 minutes.
Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter. Surround with mushrooms and enjoy.
Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX