Baked Stuffed Mushrooms Recipe

Baked Stuffed Mushrooms picture


MethodMain Ingredient


 Dried black mushrooms2
For sauce
 Chicken broth1⁄4 Cup (4 tbs)
 Shao hsing wine/Dry sherry1 Tablespoon
 Soy sauce1 Tablespoon
 Sesame oil1 Teaspoon
 Cornstarch1 Tablespoon, mixed with 2 tablespoon water
 Water2 Tablespoon
 Vegetable oil2 Tablespoon
 Minced garlic1 1⁄2 Teaspoon
 Finely chopped zucchini2 Tablespoon
 Finely diced carrot2 Tablespoon
 Finely chopped cooked shrimp1⁄4 Cup (4 tbs)
 Green onion with top1 , minced
 Cooked medium grain rice1 Cup (16 tbs)
 Eggs2 , lightly beaten
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Fresh mushrooms28 Large, stems removed (2 Inch Diameter)
 Chicken broth1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 979 Calories from Fat 428

% Daily Value*

Total Fat 48 g74.4%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 539.4 mg

Sodium 2610 mg108.8%

Total Carbohydrates 90 g29.9%

Dietary Fiber 8.9 g35.5%

Sugars 14.4 g

Protein 52 g103.9%

Vitamin A 23.5% Vitamin C 50.5%

Calcium 13.5% Iron 59.3%

*Based on a 2000 Calorie diet


Soak black mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and finely chop caps.
Set aside.
Combine sauce ingredients in a small saucepan and set aside.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 5 seconds.
Add black mushrooms, zucchini, and carrot; stir-fry for 1 minute.
Add shrimp, green onion, and rice; mix well.
Stir in eggs, salt, and pepper; turn off heat and mix well.
Mound about 2 rounded teaspoons of filling into each mushroom cap and press firmly.
Place mushrooms filling side up in a shallow-rimmed baking pan.
If assembled ahead, cover and refrigerate for up to 8 hours.
Just before baking, pour broth around mushrooms.
Preheat oven to 350°F.
Bake, uncovered, in preheated oven for 15 minutes.
With a slotted spatula, transfer mushrooms to a serving platter; cover loosely to keep warm.