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Stuffed Shiitake Mushrooms

  • ACTIVE: 15 MIN
  • SERVINGS: 6 first course servings


  1. 2 tablespoons soy sauce
  2. 2 tablespoons rice vinegar
  3. 1/2 teaspoon Asian chili-garlic sauce
  4. 4 teaspoons minced fresh ginger
  5. 1 pound ground pork
  6. 1/2 cup minced water chestnuts
  7. 2 scallions, thinly sliced
  8. 1 tablespoon cornstarch
  9. 1 large garlic clove, minced
  10. 1 1/2 teaspoons kosher salt
  11. 1/2 teaspoon white pepper
  12. Twelve 3-inch shiitake mushrooms with rounded caps, stemmed
  13. 2 tablespoons vegetable oil
  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.