See Also: Stuffed Mushrooms(recipes)
Pesto-Stuffed Mushrooms(recipes)
Stuffed polenta mushrooms(recipes)
Sausage-Stuffed Mushrooms(recipes)
Chinatown Stuffed Mushrooms(recipes)
Crab Stuffed Mushrooms(recipes)
Stuffed Mushrooms With Cheese(recipes)
Cremini Mushrooms Stuffed with Prosciutto(recipes)
Artichokes stuffed with wild mushrooms and mascarpone(recipes)
Stuffed Mushrooms with Tomato Sauce and Pasta(recipes)

Stuffed Mushrooms (recipes)


Stuffed Mushrooms

Yield: Makes 2 dozen



Ingredients:



24fresh medium mushrooms (about 1 pound)

6ounces boneless lean pork

1/4cup whole water chestnuts (1/4 of 8-ounce can)

3green onions with tops

1/2small red or green bell pepper

1small stalk celery

2teaspoons dry sherry

1teaspoon cornstarch

1teaspoon minced fresh ginger

1teaspoon soy sauce

1/2teaspoon hoisin sauce

1egg white, lightly beaten

Vegetable oil for frying

1/2cup all-purpose flour

Batter (recipe follows)

Fresh thyme leaves for garnish









Preparation:





1.Remove stems from mushrooms; set caps aside. Chop stems finely and transfer to large bowl.2.Finely chop pork, water chestnuts, onions, bell pepper and celery. Add to chopped mushroom stems. Add sherry, cornstarch, ginger, soy sauce, hoisin sauce and egg white; mix well.3.Spoon pork mixture into mushroom caps, mounding slightly in center.4.Dip mushrooms into flour, then into batter, coating completely.5.Add six to eight mushrooms to hot oil; cook about 5 minutes or until golden brown on all sides. Drain on paper towels. Repeat with remaining mushrooms. Garnish, if desired.







Batter



Ingredients:



1/2cup cornstarch

1/2cup all-purpose flour

1-1/2teaspoons baking powder

3/4teaspoon salt

1/3cup water

1/3cup milk









Preparation:





1.Combine cornstarch, flour, baking powder and salt in medium bowl. Add water and milk; stir until well blended.















Other ways:





Serves 6







12-18 large mushrooms



3 Tbsp. butter

2 large shallots, finely minced

salt and white pepper, to taste



6 oz. cream cheese, softened

2 Tbsp. minced fresh dill

2 Tbsp. Parmesan cheese, finely grated



parsley







Slice off the ends of the mushroom stems. Wipe the mushrooms clean with a damp cloth. Remove the stems, mince and set aside.



In a skillet heat 3 Tbsp. butter, add the minced mushroom stems and shallots and cook the mixture until lightly browned (over medium-high heat). Cook until the water from the mushrooms has evaporated and season with salt and white pepper.



Combine the cream cheese, dill and Parmesan cheese in a food processor. Remove and fold in the mushroom mixture. Taste and correct the seasonings. Chill 30 minutes.



Stuff the mushroom caps with the filling and broil in a 550° oven for 3-5 minutes, or until lightly browned.



Garnish the dish with fresh parsley.