18 August, 2018
Stuffed Lushrooms
Stuffed Lushrooms
Ingredients
- 10 ounces button mushrooms
- 1 teaspoon peanut or sesame oil
- 1 teaspoon minced fresh ginger
- 1 clove garlic minced
- 1 cup ground pork sausage about 8 ounces
- 1 tablespoon soy sauce
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 2 tablespoons scallions minced
Instructions
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Preheat the oven to 350°F and lightly grease a baking sheet with oil.
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Clean the mushrooms, then pull the stems from the caps and set aside. Place the caps on the prepared baking sheet, hollow side up.
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Mince the stems very fine.
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In a skillet, heat the oil over medium-low heat, then add the ginger and garlic, stirring until lightly brown, no more than 5 minutes.
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Add the minced mushroom stems, and cook until those are soft, another minute or two.
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Add the pork sausage, and cook until browned, another 5 minutes or so.
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Remove from heat and pour off any excess fat from the pan. Pour in the soy sauce, stirring to incorporate it into the mixture.
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Transfer to a bowl and allow to cool.
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Add the remaining ingredients, making sure they are evenly distributed.
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10. Put a little of the filling into the hollow of each mushroom cap, then heap more on top of that, pressing into a little mound.
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11. Bake for about 15 minutes. Allow to cool slightly before serving.
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