Japanese Stuffed Mushrooms
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.
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READY IN: 40mins
YIELD: 30 mushrooms caps
UNITS: US
INGREDIENTS
Nutrition- 1lb ground beef
- 30
- 3
- 1⁄4teaspoon ground pepper
- 3tablespoons flour
- 1⁄4
- 2
- 1⁄4cup soy sauce
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DIRECTIONS
- 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!
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