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    You are in: Home / Recipes / Panko Stuffed Mushrooms - Asian Style Recipe
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    Panko Stuffed Mushrooms - Asian Style

    Average Rating:

    4 Total Reviews

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    • on April 01, 2011

      Sorry to say I wasn't mad about these. Only change I made was to use white wine vinegar. Because of that I'm not leaving stars, as I've never had rice wine vinegar. To me these were a little bland. They had a zing from the vinegar which I couldn't decide if I liked or not. Overall just not a champ for me.

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    • on October 12, 2010

      Great stuffed mushrooms. I only made ten for the two of us and we only had a couple left over.
      Served with Fresh Tuna Steaks With Hoisin Ginger Marinade, egg rolls and fried rice.

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    • on September 17, 2008

      I used rice wine vinegar and found it a little strong, but DH and DD liked these a lot. I think I'll try with mirin next time. Didn't have any scallions so chopped some onions and added with the water chestnuts. And I only needed 1/2 c. panko crumbs, and no water. Very tasty. Thanks for sharing.

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    • on September 08, 2008

      These *are* tasty even for meat eaters! This was my first time making stuffed mushrooms and these had lots of flavor even when compared with the butter-mayo-cheese artery stuffers! For one pound of button mushrooms (approx. 22) I only needed half a cup of panko and no water. These would be great appetizers for a Chinese dinner party because they can be prepared in advance.

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    Nutritional Facts for Panko Stuffed Mushrooms - Asian Style

    Serving Size: 1 (93 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 88.8
     
    Calories from Fat 46
    52%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 152.6 mg
    6%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 1.7 g
    6%
    Sugars 1.7 g
    7%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    rice wine vinegar

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