Stuffed Portabella Asian

Recipe by CoolMonday
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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