Chinatown Stuffed Mushrooms the Editors of Publications International, Ltd.
Chinatown Stuffed Mushrooms
Makes 24 appetizers
|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)|
- 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.
|Serving Size:||3 mushrooms|
|Saturated Fat||1 g|
|Total Fat||1 g|
|Calories from Fat||29 %|
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