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  Dried black mushrooms 2
  Chicken broth 1⁄4 Cup (4 tbs)
  Shao hsing wine/Dry sherry 1 Tablespoon
  Soy sauce 1 Tablespoon
  Sesame oil 1 Teaspoon
  Cornstarch 1 Tablespoon, mixed with 2 tablespoons water
  Water 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Minced garlic 1 1⁄2 Teaspoon
  Diced zucchini 2 Tablespoon
  Finely diced carrot 2 Tablespoon
  Finely chopped cooked shrimp 1⁄4 Cup (4 tbs)
  Green onion and tops 1 , minced
  Cooked medium grain rice 1 Cup (16 tbs)
  Eggs 2 , lightly beaten
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fresh mushrooms 28 Large, stems removed (2 Inch Diameter)
  Chicken broth 1⁄3 Cup (5.33 tbs)

Preparation Soak black mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and finely chop caps.
Set aside.
Combine sauce ingredients in a small saucepan and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 5 seconds.
Add black mushrooms, zucchini, and carrot; stir-fry for 1 minute.
Add shrimp, green onion, and rice; mix well.
Stir in eggs, salt, and pepper; turn off heat and mix well.
Mound about 2 rounded teaspoons of filling into each mushroom cap and press firmly.
Place mushrooms filling side up in a shallow-rimmed baking pan.
If assembled ahead, cover and refrigerate for up to 8 hours.
Just before baking, pour broth around mushrooms.
Preheat oven to 350°F.
Bake, uncovered, in preheated oven for 15 minutes.
With a slotted spatula, transfer mushrooms to a serving platter; cover loosely to keep warm.
Pour pan drippings into sauce mixture.
Stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.

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Baked Stuffed Mushrooms Recipe