Panko Stuffed Mushrooms - Asian Style

Submitted by Kozmic Blues

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 20 mushrooms
• Serves: 10

ingredients

• 22 white button mushrooms, cleaned
• 1 tablespoon peanut oil
• 3 garlic cloves, minced
• 1 cup water chestnut, finely diced
• 3 tablespoons rice wine vinegar or 3 tablespoons mirin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1 1⁄2 cups panko breadcrumbs
• 1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish
• 8 tablespoons water
• 1⁄2 cup scallion, finely chopped, plus extra for garnish
• 3 tablespoons toasted sesame seeds

directions

1. Preheat the oven to 350°F.
2. Remove the stems from the mushrooms.
3. Chop up the stems and two(2) of the whole mushrooms and set them aside.
4. 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.
5. Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
6. At this point, lots of moisture should be released from the mushrooms.
7. Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
8. 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.
9. If needed, add a coiple tbsp of water if panko seems overly dry.
10. The mixture should be crumbly but, when you press some between your fingers, it should hold together.
11. Mix in the scallions and adjust the salt to taste.
12. Grease a baking sheet with a little sesame oil.
13. Stuff each mushroom with the filling and place on the baking sheet.
14. 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.
15. Bake for 20 minutes.
16. To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
17. Garnish with extra chopped scallions.

Reviews

[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.

 

[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.

 

[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.

 

[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.