asian stuffed mushrooms (sallye)
A Super Bowl party treat. Easy to make, delicious to eat. Easy recipe to double for larger crowds.
►
yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For asian stuffed mushrooms (sallye)
-
24 TO 30 mdmushrooms (your choice)
-
1 clean ground pork
-
4 to 6 mdcooked peeled and deveined prawns
-
6-8water chestnuts finely chopped
-
1 Tbspdark soy sauce
-
1 Tbspsherry
-
1/2 tspsalt
-
1/2 tspsugar
-
1 tspcornstarch
-
2 tspolive oil
-
1/2 cchicken stock
-
4 to 5 Tbspoyster sauce
How To Make asian stuffed mushrooms (sallye)
-
1TIP: Pick mushrooms that are about 1-1/2 inches in diameter, since they shrink during cooking.
-
2Gently wipe mushrooms clean with damp paper towel and remove stems (you can save them to use in another dish)
-
3Finely mince prawns and place in mixing bowl. Finely mince water chestnuts and add to mixing bowl.
-
4Add ground pork, soy sauce, sherry, sugar, salt and cornstarch to mixing bowl. Mix ingredients together by hand or with wooden spoon until well blended.
-
5Stuff each mushroom with about 1 teaspoon of meat mixture. Use all of the mixture.
-
6In large heavy skillet, heat 2 teaspoon oil over medium high heat. Place stuffed mushrooms in a single layer in skillet with stuffed side up.
-
7Brown for one minute. Turn heat down to low and add 1/2 cup stock to the skillet. Cover and simmer for 8 to 10 minutes, adding more stock if necessary.
-
8Remove cover; there should be about 1/4 cup stock left in the skillet. Add oyster sauce to stock, then baste each mushroom with stock/sauce liquid. When sauce thickens, mushrooms are ready to be served.
-
9Insert toothpicks when serving as an appetizer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for ASIAN STUFFED MUSHROOMS (SALLYE):
ADVERTISEMENT
ADVERTISEMENT