STUFFED CHINESE MUSHROOMS
Enjoy these broiled Asian - style appetizers stuffed with shrimp, mushrooms and turkey ham - ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven control to broil. Remove stems from mushroom caps; set stems aside. Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Broil with tops about 4 inches from heat about 8 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.
- Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add onion, gingerroot, garlic and sherry. Cook about 6 minutes, stirring frequently, until onion is tender. Stir in chopped mushroom stems and remaining ingredients. Heat through.
- Place mushroom caps, stem sides up, in ungreased jelly roll pan. Spoon shrimp mixture into caps, mounding slightly. Spray lightly with nonstick cooking spray. Broil with tops 4 inches from heat about 5 minutes or until shrimp mixture is light brown.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 3 Mushrooms, Sodium 100 mg
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Aron Kobe
[email protected]These mushrooms are a delicious and elegant appetizer. I highly recommend them.
Gdh Jdhd
[email protected]I love the combination of flavors in this recipe. The mushrooms, sausage, and water chestnuts go together perfectly.
Gul Zamin
[email protected]These mushrooms are a great way to get your kids to eat their vegetables.
Molemo Thekiso
[email protected]I've never made stuffed mushrooms before, but this recipe made it easy. They turned out great!
Deborah Mann
[email protected]These mushrooms are so good, I could eat them every day.
Roxie Bishop
[email protected]I made these mushrooms for a potluck and they were a hit. Everyone loved them!
Azeez mubarak
[email protected]These mushrooms are a great way to add some variety to your weeknight meals. They're also a good source of protein and fiber.
Musa kazim hussain
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these. The stuffing was flavorful and the mushrooms were cooked perfectly.
Saeed Janan
[email protected]I followed the recipe exactly and the mushrooms were perfect. They were cooked through but still had a little bit of a bite to them.
ias eatsit
[email protected]These mushrooms were so easy to make and they turned out so well. I'll definitely be making them again.
Kaleab yis
[email protected]I made these mushrooms for my vegetarian friends and they loved them. I used a meatless sausage substitute and they were still delicious.
Aswad Mehdi
[email protected]This recipe is a great way to use up leftover mushrooms. I added some extra vegetables to the stuffing, like chopped carrots and celery.
Ssebirumbi Vincent
[email protected]I've made these mushrooms several times now and they're always a crowd-pleaser. They're perfect for a party or a weeknight meal.
Elizabeth Osei
[email protected]These stuffed Chinese mushrooms were a hit at my dinner party. They were easy to make and packed with flavor. The combination of the mushrooms, sausage, and water chestnuts was perfect.