Shrimp Stuffed Shiitake Mushrooms

Shrimp Stuffed Shiitake Mushrooms

Shrimp Stuffed Shiitake Mushrooms

The shiitake mushrooms in this dish are loaded with perfectly-portioned spoonfuls of shrimp, ginger, garlic, soy sauce, and other classic Asian flavors.


Makes 12 (appetizer size portions)


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


  1. 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.
  2. 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.
  3. 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.

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