Thai-flavored stuffed mushrooms
24 Mushrooms
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Ground chicken |
| 1 | tablespoon | Finely chopped fresh ginger |
| 1 | clove | Garlic, minced |
| 4 | Green onions,chopped,divided | |
| 2 | tablespoons | Finely chopped fresh cilantro |
| 4 | tablespoons | Soy sauce, divided |
| 2 | tablespoons | Finely chopped peanuts (opt) |
| 1 | tablespoon | Cornstarch |
| 24 | larges | Mushrooms, stems removed |
| ½ | cup | Chicken stock |
| 2 | tablespoons | Oyster sauce or hoisin sauce |
| 2 | tablespoons | Lime juice |
| 1 | teaspoon | Granulated sugar |
| 2 | tablespoons | Vegetable oil |
Directions
1. In a bowl, combine ground chicken, ginger, garlic, 1 green onion, cilantro, 2 tbsp. soy sauce, peanuts and cornstarch.
2. Divide mixture evenly and place in mushroom cavities.
3. To prepare sauce, in another bowl, combine chicken stock, oyster sauce, lime juice, remaining 2 tbsp. soy sauce, sugar and remaining 3 green onions. Reserve.
4. Heat oil in a large non-stick skillet on medium-high heat. Add mushrooms, filling side up. Cook for 4 minutes.
5. Add reserved sauce. Cover mushrooms and steam over medium heat for 15 minutes until chicken is cooked.
6. Remove mushrooms to a serving platter. Reduce juices in pan for 2 to 3 minutes or until syrupy. Pour over mushrooms. Serve hot. Makes 24 mushrooms Prep. Time: 10 minutes Cooking Time: 25 minutes Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999