Baked Stuffed Mushrooms Recipe
Ingredients
| Dried black mushrooms | 2 | |
| Chicken broth | 1/4 Cup (16 tbs) (Sauce) | |
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| Soy sauce | 1 Tablespoon (Sauce) | |
| Sesame oil | 1 Teaspoon (Sauce) | |
| 1 tablespoon cornstarch mixed with | ||
| Water | 2 Tablespoon (Sauce) | |
| Vegetable oil | 2 Tablespoon (Sauce) | |
| Garlic | 1 1/2 Teaspoon, minced (Sauce) | |
| Zucchini | 2 Tablespoon, finley diced (Sauce) | |
| Carrot | 2 Tablespoon, finley diced (Sauce) | |
| 1/4 cup finely chopped, cooked shrimp | ||
| 1 green onion (including top), minced | ||
| 1 cup cooked medium-grain rice | ||
| 2 eggs, lightly beaten | ||
| Salt | 1/2 Teaspoon (Sauce) | |
| Pepper | 1/4 Teaspoon (Sauce) | |
| Mushrooms | 28 Large (Sauce) | |
| Chicken broth | 1/3 Cup (16 tbs) (Sauce) | |
Directions
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.
Pour pan drippings into sauce mixture.
Stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.
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.
Pour pan drippings into sauce mixture.
Stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.
Chef
