Asian-y Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I was serving some light Asian inspired dishes and wanted to add a stuffed mushroom. I took some elements from egg, spring rolls, rangoon and wontons to create this tasty addition. Ingredients:
about 2lbs medium portobello mushrooms(around 24 count), stems removed(save them for stock |
1/2lb fresh shrimp, shelled and deveined |
about 1/2t fresh or crystallized ginger, grated |
2t rice vinegar |
1t oyster sauce |
1t hot pepper sauce(asian style, if possible) |
1 can water chestnuts, drained and chopped(i don't know how many that would be fresh, sorry |
1 bell pepper, minced |
2-3 green onions, minced |
1 cup fresh spinach, minced |
1t sesame seeds |
2t garlic, minced |
about 4oz softened cream cheese |
about 1 cup panko crumbs |
2oz fresh grated parmesan, if desired |
Directions:
1. Cook shrimp until just pink by heating olive oil in a pan and adding shrimp for just about 2 minutes.
2. Remove and set aside to cool.
3. Chop shrimp finely.
4. In large bowl, combine all ingredients except mushrooms, 1/2 cup Panko and Parmesan.
5. Mix well, adding more bread crumbs or cream cheese, if needed, to get mixture to hold together, somewhat.
6. Spoon mixture into mushrooms caps and top with Parmesan and Panko.
7. Bake at 350 for 12-14 minutes, until golden brown and heated through.
8. Let rest a couple of minutes before serving.
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