Japanese Stuffed Mushrooms

READY IN: 40mins
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. :)

Ingredients Nutrition

Directions

  1. Wash mushroom caps and drain on paper towel.
  2. In mixing bowl, combine ground beef, shrimp, onions, flour, pepper and 2 Tbsp soy sauce.
  3. Shape mixture into balls and press into mushroom cap. Secure with toothpicks.
  4. In large skillet combine remaining soy sauce, water and bouillon cubes. Bring to boil and stir until bouillon cubes are dissolved.
  5. Place mushrooms in liquid ( cap down ) and simmer approximately 20 minutes until meat is thoroughly cooked. Remove mushrooms from liquid and serve hot.
  6. These work well in a chafing dish!

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