Stuffed Mushrooms

Stuffed Mushrooms

Stuffed Mushrooms


Makes 2 dozen


24 fresh medium mushrooms (about 1 pound)
6 ounces boneless lean pork
1/4 cup whole water chestnuts (1/4 of 8-ounce can)
3 green onions with tops
1/2 small red or green bell pepper
1 small stalk celery
2 teaspoons dry sherry
1 teaspoon cornstarch
1 teaspoon minced fresh ginger
1 teaspoon soy sauce
1/2 teaspoon hoisin sauce
1 egg white, lightly beaten
Vegetable oil for frying
1/2 cup all-purpose flour
Fresh thyme leaves for garnish


  1. Remove stems from mushrooms; set caps aside. Chop stems finely and transfer to large bowl.
  2. Finely chop pork, water chestnuts, onions, bell pepper and celery. Add to chopped mushroom stems. Add sherry, cornstarch, ginger, soy sauce, hoisin sauce and egg white; mix well.
  3. Spoon pork mixture into mushroom caps, mounding slightly in center.
  4. Dip mushrooms into flour, then into batter, coating completely.
  5. Add six to eight mushrooms to hot oil; cook about 5 minutes or until golden brown on all sides. Drain on paper towels. Repeat with remaining mushrooms. Garnish, if desired.

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