ASIAN STUFFED MUSHROOMS (SALLYE)

1
sallye bates

By
@grandedame

A Super Bowl party treat. Easy to make, delicious to eat.

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)

Step-by-Step

  • 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.

Printable Recipe Card

About ASIAN STUFFED MUSHROOMS (SALLYE)

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Diabetic, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy