GINGER RICE STUFFED MUSHROOMS
Provided by Sandra Lee
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil. Place the mushroom caps onto a baking sheet and brush them with the oil mixture. Bake until they soften, about 15 minutes.
- While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes. Add the ground pork and cook until cooked through, about 5 minutes. Stir in the soy sauce and the remaining teriyaki seasoning. Add the rice and cook until heated through.
- Stuff the mushroom caps with the rice mixture. Transfer to a platter, garnish with cilantro, and serve immediately.
PORK STUFFED MUSHROOMS
Make and share this Pork Stuffed Mushrooms recipe from Food.com.
Provided by Lynne G
Categories Vegetable
Time 40m
Yield 12 mushrooms
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and grill lightly for a few minutes.
- Saute garlic in hot oil, then add pork mince.
- Cook mince until browned, approx, 10 mins.
- Add chopped mushrooms, spring onions, celery and sauces.
- Cook a further 5 minutes.
- Place grilled mushrooms into a baking dish upside down.
- Fill each cup with pork mixture.
- Cook in moderate oven 20 minutes.
Nutrition Facts : Calories 56.6, Fat 3.7, SaturatedFat 1.3, Cholesterol 12, Sodium 264.2, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 4.2
SIMPLE & EASY STUFFED MUSHROOMS
4 Ingredients, the simplest stuffed mushrooms, no pre cooking the sausage and the taste is incredible. Went to a party 40 years ago. I hated mushrooms, but these smelled so good, had to try them. I have been making them ever since. There is always someone who asks for the recipe.
Provided by eyechic
Categories Beginner Cook
Time 1h30m
Yield 40 Mushrooms, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cut ends off stems, and wipe mushrooms clean.
- Break off stems at cap. Save to throw in sause.
- Fill caps with Italian sausage (kind of mounded)
- Lay all in large, deep, fry pan or sauce pan.
- Pour tomato sause, wine mixture over.
- Cover, bring to a boil, lower temp to low.
- Simmer 1 l/2 hours,
- The Sausage adheres to the mushroom cap. I put them in a corning wear dish, over a warming candle . You can add different seasoning to taste, but you really don't need to.
- Tips: You can make a day ahead, refrigerate and lift off fat before you reheat in microwave or stove top.
- If you have too much sausage or visa versa, just throw in to sause and cook. Roll sausage into balls:).
Nutrition Facts : Calories 242.3, Fat 15.8, SaturatedFat 5.5, Cholesterol 32.4, Sodium 838.7, Carbohydrate 7.2, Fiber 1.1, Sugar 2.8, Protein 13
CHINESE STYLE STUFFED MUSHROOMS
These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish. The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
Provided by KIKUKAT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
- In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 5 g, Cholesterol 36.8 mg, Fat 8.5 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 403.2 mg, Sugar 1.6 g
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