Stuffed Shiitake Mushrooms

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  • Servings: 6 first course servings
KEY: Fall, Winter, Flavor of the Month, Cocktail Party, Dinner Party, New Year's Eve, Appetizers/starters, Fast, Staff Favorites

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  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon Asian chili-garlic sauce
  • 4 teaspoons minced fresh ginger
  • 1 pound ground pork
  • 1/2 cup minced water chestnuts
  • 2 scallions, thinly sliced
  • 1 tablespoon cornstarch
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • Twelve 3-inch shiitake mushrooms with rounded caps, stemmed
  • 2 tablespoons vegetable oil

How to make this recipe

  1. Preheat the oven to 425°. In a small bowl, blend the soy sauce, vinegar, chili sauce and 2 teaspoons of the ginger.
  2. In a large bowl, gently mix the pork with the water chestnuts, scallions, cornstarch, garlic, salt, pepper and the remaining 2 teaspoons of ginger. Fill the mushroom caps with the pork mixture.
  3. In a very large, ovenproof nonstick skillet, heat the oil. Add the shiitake, pork side down, and cook over high heat until browned, 3 minutes. Turn and cook for 1 minute. Transfer the skillet to the oven and bake for 7 minutes, or until the pork is cooked. Serve with the dipping sauce.

Serve With

Tossed green salad.

Suggested Pairing

A fruity rosé sparkling wine from California will complement the Asian flavors here.

Contributed By Published October 2004

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489178 recipes/stuffed-shiitake-mushrooms 2013-12-06 Grace Parisi fall|winter|flavor-of-the-month|cocktail-party|dinner-party|new-years-eve|appetizers-starters|6|fast|staff-favorite october-2004, recipes,stuffed-shiitake-mushrooms 489178