Panko Stuffed Mushrooms - Asian Style

"These delicious bites are another recipe I adapted from my NEW favorite cookbook-Veganomicon! MAny stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing. These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but I substituted water chestnuts and rice wine vinegar with great results."
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
20 mushrooms




  • 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.

Questions & Replies

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  1. Nikoma
    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.
  2. adopt a greyhound
    Great stuffed mushrooms. I only made ten for the two of us and we only had a couple left over.<br/>Served with Recipe #182032, egg rolls and fried rice.
  3. dianegrapegrower
    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.
  4. FLKeysJen
    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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