Ingredients
-
22
-
1
-
3
-
1
-
3
-
1/2
-
1/2
-
1 1/2
-
1
-
8
-
1/2
-
3
-
-
-
Directions
Panko Stuffed Mushrooms – Asian Style, These delicious bites are another recipe I adapted from my NEW favorite cookbook-Veganomicon! MAny stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but I substituted water chestnuts and rice wine vinegar with great results , Sorry to say I wasn’t mad about these Only change I made was to use white wine vinegar Because of that I’m not leaving stars, as I’ve never had rice wine vinegar To me these were a little bland They had a zing from the vinegar which I couldn’t decide if I liked or not Overall just not a champ for me , Great stuffed mushrooms I only made ten for the two of us and we only had a couple left over Served with Recipe #182032, egg rolls and fried rice
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Steps
|
1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Remove the Stems from the Mushrooms. |
|
3
Done
|
Chop Up the Stems and Two(2) of the Whole Mushrooms and Set Them Aside. |
|
4
Done
|
Preheat a Large Skillet Over Medium Heat. Pour in the Peanut Oil and Saut the Chopped Mushroom For About 3 Minutes, Until Some Moisture Has Released. |
|
5
Done
|
Add the Diced Water Chestnuts or Daikon and Cook For 5 More Minutes, Stirring Often. Add the Garlic and Cook For a Minute Longer. |
|
6
Done
|
at This Point, Lots of Moisture Should Be Released from the Mushrooms. |
|
7
Done
|
Add the Rice Wine Vinegar or Mirin, Salt, and White Pepper, and Cook For About 2 Minutes. |
|
8
Done
|
Turn Off the Heat and Add the Panko in 1/2-Cup Batches and Stir, Alternately Adding the Sesame Oil Until All the Bread Crumbs Are Moist. |
|
9
Done
|
If Needed, Add a Coiple Tbsp of Water If Panko Seems Overly Dry. |
|
10
Done
|
the Mixture Should Be Crumbly but, When You Press Some Between Your Fingers, It Should Hold Together. |
|
11
Done
|
Mix in the Scallions and Adjust the Salt to Taste. |
|
12
Done
|
Grease a Baking Sheet With a Little Sesame Oil. |
|
13
Done
|
Stuff Each Mushroom With the Filling and Place on the Baking Sheet. |
|
14
Done
|
to Stuff Them, Place a Little of the Filling Into the Mushroom Crevice and Then Add Another Tablespoon on Top of That, Pressing Firmly to Form a Mound. |
|
15
Done
|
Bake For 20 Minutes. |
