Chinatown Stuffed Mushrooms
YIELD Makes 24 appetizers
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INGREDIENTS
| 24 | large fresh mushrooms (about 1 pound), cleaned |
| 1/2 | pound ground turkey |
| 1 | clove garlic, minced |
| 1/4 | cup fine dry bread crumbs |
| 1/4 | cup thinly sliced green onions |
| 3 | tablespoons reduced-sodium soy sauce, divided |
| 1 | egg white, lightly beaten |
| 1 | teaspoon minced fresh ginger |
| 1/8 | teaspoon red pepper flakes (optional) |
PREPARATION:
- Remove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium-high heat until turkey is no longer pink, stirring to separate turkey. Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, egg white, ginger and pepper flakes, if desired; mix well.
- Preheat broiler. Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap.* Place stuffed mushrooms on rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes or until hot.
*Mushrooms may be made ahead to this point; cover and refrigerate up to 24 hours. Add 1 to 2 minutes to broiling time for chilled mushrooms. Or, freeze filling separately in individual portions. To freeze, place portions on cookie sheet or shallow pan; place in freezer 30 minutes to firm slightly. Remove from freezer; place in freezer food storage bag and freeze completely. Thaw in refrigerator before filling mushrooms as directed.
| Serving Size: | 3 mushrooms |
| Sodium | 332 mg |
| Protein | 9 g |
| Fiber | 2 g |
| Carbohydrate | 14 g |
| Cholesterol | 11 mg |
| Saturated Fat | 1 g |
| Total Fat | 1 g |
| Calories from Fat | 29 % |
| Calories | 37 |
| Vegetable | 1 |
| Starch | 1 |
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