ASIAN STUFFED MUSHROOMS (SALLYE)
By
sallye bates
@grandedame
7
A Super Bowl party treat. Easy to make, delicious to eat.
Easy recipe to double for larger crowds.
Easy recipe to double for larger crowds.
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Allow 3 mushrooms per person
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
- 24 TO 30 medium
- mushrooms (your choice)
- 1 c
- lean ground pork
- 4 to 6 medium
- cooked peeled and deveined prawns
- 6-8
- water chestnuts finely chopped
- 1 Tbsp
- dark soy sauce
- 1 Tbsp
- sherry
- 1/2 tsp
- salt
- 1/2 tsp
- sugar
- 1 tsp
- cornstarch
- 2 tsp
- olive oil
- 1/2 c
- chicken stock
- 4 to 5 Tbsp
- oyster 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.
About ASIAN STUFFED MUSHROOMS (SALLYE)
Course/Dish: Other Side Dishes, Meat Appetizers
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Diabetic, Dairy Free
