Shrimp Stuffed Mushrooms Recipe

Shrimp Stuffed Mushrooms is a tasty appetizer. Bean Sprouts & Carrot gets its taste from Shrimp filling stuffed in mushroom coated with sauce. Seafood lovers just adore this Bean Sprouts & Carrot recipe.

Summary

CuisineCourse
Main Ingredient

Ingredients

 Dried mushrooms/2 inch diameter fresh mushrooms16 Medium
 Sugar1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Soy sauce1 Tablespoon
 Chicken broth1 Cup (16 tbs) (Otherwise Use Canned)
 Shrimp filling1 Cup (16 tbs) (Use As Much As Required)
 Cornstarch1 1⁄2 Teaspoon
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 443 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 4.8 g24.2%

Trans Fat 0 g

Cholesterol 35 mg

Sodium 2867.6 mg119.5%

Total Carbohydrates 75 g25.1%

Dietary Fiber 8.6 g34.2%

Sugars 5.1 g

Protein 14 g28.5%

Vitamin A Vitamin C 3.4%

Calcium 1% Iron 7.4%

*Based on a 2000 Calorie diet

Directions

Cover dried mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems.
Place mushrooms in a pan with salt, sugar, soy, and chicken broth.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
If you use fresh mushrooms, simmer in chicken broth mixture for only 10 minutes.
Remove mushrooms from broth (reserve broth), drain, and cool slightly.
Mound approximately 2 tea spoons shrimp filling in each mushroom.
Arrange mushrooms, filled side up, on one or two serving plates that will fit inside a steamer.
At this point you can cover and refrigerate for as long as 8 hours, but bring to room temperature before steaming.
To cook, place plate on rack in steamer, cover, and steam over boiling water for 10 minutes.
If you cook this on two plates, serve the first portion while you cook the second.
In a pan, heat 1/2 cup of the reserved broth.
Blend cornstarch and water.
Add to pan, and cook, stirring, until sauce bubbles and thickens.
Pour sauce over hot mushrooms
Quantcast