Panko Stuffed Mushrooms - Asian Style

Recipe by Kozmic Blues
READY IN: 40mins




  • Preheat the oven to 350°F.
  • Remove the stems from the mushrooms.
  • Chop up the stems and two(2) of the whole mushrooms and set them aside.
  • Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
  • Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
  • At this point, lots of moisture should be released from the mushrooms.
  • Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
  • Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
  • If needed, add a coiple tbsp of water if panko seems overly dry.
  • The mixture should be crumbly but, when you press some between your fingers, it should hold together.
  • Mix in the scallions and adjust the salt to taste.
  • Grease a baking sheet with a little sesame oil.
  • Stuff each mushroom with the filling and place on the baking sheet.
  • To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
  • Bake for 20 minutes.
  • To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
  • Garnish with extra chopped scallions.