Chinatown Stuffed Mushrooms
Yield: Makes 24 appetizers
Ingredients:
24
large fresh mushrooms (about 1 pound), cleaned
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:
1.
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.
2.
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.
Nutritional Information:
| 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 |