Shiitake Mushroom Stuffers

Shiitake Mushroom Stuffers are a fun and tasty way to enjoy mushrooms. I love making them because they’re easy and delicious. These stuffed mushrooms are great for snacks, parties, or even a light dinner. They have a nice, rich flavor from the shiitake mushrooms, and the stuffing is a mix of simple but yummy ingredients.

The stuffing is made with things you probably already have at home. It has breadcrumbs, cheese, garlic, and some herbs. Mixing everything together and filling the mushrooms is super easy. Then, you just bake them until they’re golden and bubbly.

What’s awesome about these stuffed mushrooms is that you can change them up to fit your taste. You can add some cooked sausage, chopped spinach, or even different cheeses. They are a great way to use up leftovers and make a special treat.

So, if you’re looking for something quick, easy, and impressive, try making Shiitake Mushroom Stuffers. They’re sure to be a hit with everyone!

Chef’s Notes – Shiitake Mushroom Stuffers

• Dry Mushrooms Thoroughly: Make sure the shiitake mushrooms are completely dry before stuffing to prevent the stuffing from becoming soggy. Pat them with paper towels after rinsing.
• Use Fresh Ingredients: Fresh tofu and ground meat will provide the best texture and flavor for the stuffing. Avoid using frozen ingredients that might release excess moisture.
• Mix Stuffing Well: Use your hands to mix the stuffing ingredients thoroughly. This helps to evenly distribute the flavors and ensures a cohesive mixture.
• Light Coating of Flour: Dusting the inside of the mushroom caps with flour helps the stuffing adhere better and adds a slight crust when fried.
• Temperature Control: Keep the frying pan on medium heat to ensure even cooking without burning the mushrooms. Adjust the heat as needed to maintain a golden brown color.
• Alternative Fillings: For a different twist, try stuffing with crab meat, shrimp, or even a vegetarian option like finely chopped vegetables and cheese.
• Egg Coating Tips: Ensure the beaten eggs are smooth for an even coating. This helps in achieving a consistent golden brown crust on the stuffed side.
• Presentation: Carving a decorative pattern on the mushroom caps adds a beautiful touch to the presentation. It’s optional but enhances the visual appeal.

Shiitake Mushroom Stuffers

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

72

kcal

Total time

50

minutes

Dive into the delightful world of Korean cuisine with these easy and delicious stuffed shiitake mushrooms! Perfect as a side dish, these mushrooms are filled with a savory mix of tofu and minced meat, then lightly fried to perfection. This recipe is a must-try for mushroom lovers and those looking to add a touch of elegance to their meals. Get ready to impress your taste buds!

Ingredients

• Shiitake Mushrooms

• 14 fresh shiitake mushrooms (about 7 ounces), caps curved inward for stuffing

• 1-2 tablespoons all-purpose flour

• 2 large eggs

• Cooking oil (e.g., rice bran oil)

• Stuffing Ingredients

• 2 ounces firm tofu

• 2 ounces ground beef (or other minced meat)

• 2 teaspoons soy sauce

• 1 tablespoon finely chopped green onion

• 1/4 teaspoon minced garlic

• 1 teaspoon sesame oil

• A pinch ground black pepper

• Alternative Ingredients:

• Tofu substitute: Use mashed chickpeas for a different texture.

• Beef substitute: Ground turkey or chicken for a leaner option.

• Soy sauce substitute: Tamari for a gluten-free option.

• Egg substitute: Flaxseed meal mixed with water for a vegan option.

Directions

• Prepare Mushrooms – Rinse the shiitake mushrooms under cold water and pat them dry with paper towels. Remove the stems and set aside the caps and stems separately. Optionally carve a star or flower pattern on the mushroom caps for presentation. Save the carved-out pieces.
• Dice Stems – Finely chop the mushroom stems and any carved-out pieces. Place them in a mixing bowl.
• Prep Tofu & Meat – Pat dry the tofu and ground beef with paper towels to remove excess moisture and blood. Mince both finely and add to the mixing bowl.
• Mix Stuffing – Add soy sauce, green onion, garlic, sesame oil, and black pepper to the bowl. Mix thoroughly with your hands until well combined.
• Prep Mushrooms – Arrange the mushroom caps on a plate with the hollow side up. Lightly dust the insides with flour.
• Fill Mushrooms – Stuff each mushroom cap with the prepared filling mixture. Sprinkle a bit more flour on top of the stuffing.
• Egg Coating – Beat the eggs in a bowl until well mixed. Heat a frying pan over medium heat and add cooking oil. Dip the stuffed side of each mushroom into the beaten eggs and place them stuffed side down in the pan. Cook for about 2 minutes until golden brown, then flip and cook the other side briefly.
• Serve – Remove from heat and serve immediately on a plate.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• frying pan

Nutrition Facts

• Calories: 72kcal
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 47mg
• Sodium: 200mg
• Potassium: 150mg
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Protein: 5g
• Vitamin A: 100IU
• Vitamin C: 1mg
• Calcium: 30mg
• Iron: 1mg

FAQ – Shiitake Mushroom Stuffers