Recipe by Polly W
This is from one of my sisters! She is an awesome cook and this was from a community cookbook she helped put together from 1988 !! It is still a favorite with our families! You do not have to add the shrimp ( I have a shell fish allergy ) but can substitute 1/2 cup finely diced mushrooms as I do.
Top Review by jennkei
This was on the whole a great dish, though I ran into some problems when doing it. I used pork mince, and would have added just a bit more soy sauce to the meat mixture -- nonetheless, this made for a delicious, tender filling even though I cooked it for 15 minutes. On hindsight, I should probably have used portabella mushies or something; but I tried this with unknown mushrooms (the biggest of which are like a third the size of a portabella) and had FAR too much filling. Only used half of the filling, which was a pity! Made a BIG omelette with the other half, lol; nonetheless, I'll be using less meat in future. The pot I used was too small, and I made 25 mushies, so I cooked them in two batches. Because my mushies were small and the filling kinda...bigger than the mushie, my soup didn't cover the whole mushroom+filling. :( Which was a problem, so I had to use twice the amount of water and soy sauce (But didn't double the stock cube). This amount might vary depending on how big your pot is, but if I had one that was big enough for 30 mushies, I don't think the soup would have been enough either.. ._. One last thing: part of the instructions said 'caps down', but my mushrooms insisted on floating! Maybe there was too much filling. :( Either way, I found they floated better if the toothpicks poked up through the cap, compared to if they poked down through the filling. :)
- 1 lb ground beef
- 30 large mushrooms, stems removed but saved
- 3 green onions, chopped
- 1⁄4 teaspoon ground pepper
- 3 tablespoons flour
- 1⁄4 lb raw shrimp, chopped
- 2 cups water, boiled
- 2 beef bouillon cubes
- 1⁄4 cup soy sauce
Directions See How It's Made
- Wash mushroom caps and drain on paper towel.
- In mixing bowl, combine ground beef, shrimp, onions, flour, pepper and 2 Tbsp soy sauce.
- Shape mixture into balls and press into mushroom cap. Secure with toothpicks.
- In large skillet combine remaining soy sauce, water and bouillon cubes. Bring to boil and stir until bouillon cubes are dissolved.
- Place mushrooms in liquid ( cap down ) and simmer approximately 20 minutes until meat is thoroughly cooked. Remove mushrooms from liquid and serve hot.
- These work well in a chafing dish!