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Shrimp Stuffed Shiitake Mushrooms
Shrimp Stuffed Shiitake Mushrooms
YIELD Makes 12 (appetizer size portions)
The shiitake mushrooms in this dish are loaded with perfectly-portioned spoonfuls of shrimp, ginger, garlic, soy sauce, and other classic Asian flavors.
INGREDIENTS
| 12 | 4-inch shiitake mushrooms with rounded caps, stemmed |
| 1 | pound shrimp, shelled, de-veined, coarsely chopped |
| 1 | tablespoon fresh ginger, chopped |
| 1 | garlic clove, chopped |
| 2 | scallions, sliced crosswise |
| 1 | egg |
| 3 | tablespoons heavy cream |
| 1 | teaspoon Sesame oil |
| 1/4 | teaspoon sambal oelek |
| 1 | tablespoon Soy Sauce |
| 1/4 | teaspoon pepper |
| salt and pepper to taste | |
| Sesame Seeds, for garnish | |
| 1 | tablespoon chives, chopped for garnish |
PREPARATION:
- Preheat the oven to 425°. In a food processor, combine the ginger, garlic, scallion and pulse to combine. Next add 3/4 of shrimp, egg, sambal oelek, salt and pepper then slowly add the sesame oil, cream and soy sauce in a steady stream. Pulse until emulsified. Add remaining 1/4 lb of shrimp and pulse until small pieces of shrimp are visible and dispersed throughout the emulsified mixture.
- Lay the mushroom caps in a single layer cap side up on baking sheet and lightly rub with sesame oil and season with salt and pepper. Flip the mushrooms over to gill side up.
- Spoon the shrimp mixture into the mushroom caps, top with sesame seeds. Bake for 14 minutes or until shrimp is cooked through. Garnish with chives.
This recipe appears in:
Seafood
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