Stuffed Portabella Asian
- Ready In:
- 1hr
- Ingredients:
- 24
- Serves:
-
2
ingredients
- 8 dried apricots
- 3 tablespoons apricot flavored white wine
- 2 large portabella mushrooms (stem and gills removed)
- 1 (8 ounce) chicken breasts
- 6 garlic cloves, smashed
- 1⁄8 teaspoon garlic salt
- 1⁄2 cup mashed potatoes
- 3 tablespoons milk
- 1 teaspoon butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 3 tablespoons celery, chopped fine
- 2 tablespoons scallions, chopped fine
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1⁄2 teaspoon chili paste (Sambal Oelek)
- 1 tablespoon apricot preserves
- 1⁄2 teaspoon basil
- salt and pepper
- 1 egg yolk
- 1 teaspoon plum sauce
- 1⁄4 cup ice water
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon sweet pickled ginger
directions
- Soak apricots overnite in wine.
- Wipe outside of mushrooms gently with damp cloth.
- CHICKEN.
- Rinse chicken with cold water and pat dry.
- Use microwave stamer or stovetop steamer.
- Put 6 cloves smashed garlic in water.
- Place chicken in steamer portion.
- Sprinkle with garlic salt.
- Cover and Cook until juices are clear (about 5 minutes in microwave).
- When done and cooled a little put thru food processor or chopper until finely chopped.
- Set aside.
- POTATOES.
- Peel, wash, cut in quarters and boil until fork tender.
- Mash thoroughly.
- Add milk and 1 teaspoon butter to potatoes.
- Whip until smooth.
- set aside.
- COMBINING.
- Put apricots and wine in food processor or chopper and chop fine.
- Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
- Saute scallions and celery for 2 minutes.
- Stir in apricots with wine and reduce for 1 minute.
- Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
- Stir in chicken.
- Mix in potatoes.
- Set aside.
- In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
- Add ice water and mix.
- Add flour and mix lightly, batter should be lumpy.
- Dip outside of mushroom in egg mixture.
- Place on well oiled baking sheet.
- Divide chicken mixture between mushrooms.
- Bake at 325 for 15 minutes.
- Sprinkle with chopped pickled ginger.
- Serve immediately.
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Reviews
-
This is a recipe I missed trying during the RSC contest because I was out of pickled ginger. First let me say the instructions are very detailed & clear. I love when there is no room for error. :-) Now to the taste. These are truly jewels. Both DH & I loved these. The whole thing just works together beautifully! The chicken filling is wonderful! The combination of sweet & hot flavors is outstanding, but not overpowering. And the coating on the mushroom bakes up crispy. I did make the filling the evening before to help speed lunch to the table the next day. I served these with Asian Green Beans and canteloupe. Thanks CoolMonday for sharing your creativity. Terrific job!!
RECIPE SUBMITTED BY
CoolMonday
United States
Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have.
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<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention.
I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much.
I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them.
My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".