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Asian-stuffed Mushrooms

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Asian-Stuffed Mushrooms
2008-12-12 Appetizer
4 90

Mushrooms are filled and baked with a flavorful sausage mixture that has cooked rice, carrots, raisins, almonds, cilantro, ginger, hoisin and hot sauces.

  • Servings: 48 appetizers


1 lb Pork Sausage
½ cup Chopped Cilantro
4 cloves Garlic, minced
3 Tbsp Grated Fresh Ginger
1 cup Finely Grated Carrots, drained of excess juice
¼ cup Golden Raisins, coarsely chopped
½ cups Toasted Almonds, coarsely chopped
1⅓ cups Instant Brown Rice, cooked
3 Tbsp Hoisin Sauce
2 Tbsp Garlic Hot Chili Sauce, sriracha
2 Tbsp Toasted Sesame Oil
48 Large White Mushrooms
Kosher Salt
¼ cup Olive Oil


Preheat oven to 400 degrees. Combine all ingredients (except mushrooms, olive oil and Kosher salt) in a large bowl. Using a wooden spoon or clean hands, gently combine all ingredients.

Rinse and clean mushrooms. Brush the bottom of a 9x13" pan with some of the olive oil. Remove stems from mushrooms; save for another use, if desired. Place mushrooms with tops down in the pan, creating mushroom cups. Brush the mushrooms with the remaining olive oil, and sprinkle lightly with kosher salt.

Using a small cookie dough scoop or a spoon, place approximately one tablespoon of the sausage mixture into the mushroom cups. Bake at 400 degrees for 15-20 minutes, or until filling is done.

Helpful Tips:

Use more or less Sriracha to taste. If you cannot find Sriracha in your local supermarket, any hot pepper sauce will work as a substitution.