Oriental Stuffed Mushrooms

These Oriental Stuffed Mushrooms are a sophisticated yet simple appetizer that balances earthy mushroom flavors with savory, umami-rich notes. The filling combines crisp bacon, aromatic garlic, and onion with a hint of soy sauce and toasted sesame seeds for a deliciously complex taste profile. Blanching the caps ensures they stay tender without shrinking too much in the oven, while the breadcrumb topping adds a satisfying crunch. Perfect for holiday parties, dinner gatherings, or as an elegant starter before a main course, these mushrooms are easy to assemble ahead of time. They offer a light but flavorful bite that pairs beautifully with a crisp white wine or a light beer.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Appetisers

Difficulty: Advanced

Servings: 24

Calories: 96.4

Description

These Oriental Stuffed Mushrooms are a sophisticated yet simple appetizer that balances earthy mushroom flavors with savory, umami-rich notes. The filling combines crisp bacon, aromatic garlic, and onion with a hint of soy sauce and toasted sesame seeds for a deliciously complex taste profile. Blanching the caps ensures they stay tender without shrinking too much in the oven, while the breadcrumb topping adds a satisfying crunch. Perfect for holiday parties, dinner gatherings, or as an elegant starter before a main course, these mushrooms are easy to assemble ahead of time. They offer a light but flavorful bite that pairs beautifully with a crisp white wine or a light beer.

Ingredients

2 tablespoon Fresh lemon juice
24 lg Mushroom stemmed *
3 sl Lean bacon
1/4 cup Minced onion
4 teaspoon Minced garlic
2 tablespoon Soy sauce
1 tablespoon Sesame seeds, toasted
1/2 cup Fine fresh bread crumbs
1 tablespoon Bread crumbs (for garnish)
1 scallion Scallion, sliced thin, for garnish
to taste Pepper

Directions

1
Remove stems from mushroom caps. Finely chop the mushroom stems and set aside.
2
In a large saucepan, combine 6 cups of water with the fresh lemon juice.
3
Add the mushroom caps to the lemon water and bring to a boil.
4
Simmer the mushroom caps for 6 minutes, then transfer them to paper towels to drain.
5
In a skillet, cook the bacon over moderate heat until crisp.
6
Transfer the bacon to paper towels to drain, then crumble it into small pieces.
7
Pour off all but 1-1/2 tablespoons of the bacon fat from the skillet.
8
In the remaining fat, cook the minced onion, minced garlic, and chopped mushroom stems over moderately low heat, stirring until softened.
9
Add the soy sauce, toasted sesame seeds, 1/2 cup of bread crumbs, crumbled bacon, and pepper to taste.
10
Cook the filling mixture, stirring, for 1 minute, or until it is slightly dry.
11
Divide the filling among the blanched mushroom caps, mounding it slightly.
12
Transfer the stuffed mushrooms to a jelly-roll pan or baking sheet.
13
Sprinkle the remaining 1 tablespoon of bread crumbs over the mushrooms.
14
Bake in a preheated 325F (163C) oven for 7 minutes, or until the filling is heated through.
15
For a crispier topping, place the mushrooms under a preheated broiler about 4 inches from the heat for 1 minute.
16
Garnish with sliced scallions before serving.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 96.4kcal

% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.8g9%
Cholesterol 5.8mg2%
Sodium 290.4mg13%
Total Carbohydrate 4.3g2%
Dietary Fiber 1.1g5%
Sugars 2.2g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Blanching the mushroom caps prevents them from shrinking and wrinkling excessively during baking.

You can prepare the mushrooms up to this point one day in advance. Cover tightly with plastic wrap and refrigerate before baking.

Ensure the oven is fully preheated to ensure even cooking of the filling.

Keywords: appetizer, bacon, baking, boiling, broiling, fresh, garlic, international, juice, lean, lemon, minced, mushroom, mushrooms, onion, oriental, sauce, seeds, sesame, simmering

Read it online: https://www.chefs-mate.com/recipe/oriental-stuffed-mushrooms/