Stuffed Mushrooms
I found some very large mushrooms on special in my
supermarket some time ago. I decided to vary the
Stuffed Capsicums recipe and give it an Asian flavour and
use it in these mushrooms.
The family verdict - "You can do that again Mum!"
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To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
10 - 12 very large mushrooms
500 gm chicken or turkey mince
8 spring onions, chopped very finely
1 teaspoon chopped garlic
1 teaspoon grated ginger
2 teaspoons stock powder
6 heaped tablespoons rice
2 cups boiling water
1 tablespoon light Soya sauce
2 teaspoons Kecap Manis
Sesame seeds
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Method:
Cook mince, onion, garlic and ginger together in a pan till
browned for 15 - 20 minutes.
Pre heat oven to 180
degrees Celsius.
Add stock powder, rice and water. Cook gently on
low heat, with lid on pan, until rice is cooked and all the
water is absorbed. This will take about 25 minutes.
Add Soya sauce and Kecap Manis and mix well.
Wipe mushrooms clean and remove their stems. Pack
the meat mixture into the mushrooms. Place on
lined baking tray. Sprinkle with sesame seeds.
Bake at 180 degrees celsius (about 360 degrees
fahrenheit) for about 25 - 30 minutes.
Serves 5 - 6
Notes:
Kecap Manis is a sweet thick Soya sauce available in
Asian food stores and some supermarkets.
Food Facts:
There are more than 2,000 varieties of edible mushrooms but only
a few of these are readily available. Mushrooms have no
cholesterol and are are virtually free of fat and sodium. They
contain vitamin B1, B2. potassium, selenium, iron and niacin.
The Pharaohs of Egypt delighted in mushrooms so much that they
decreed that mushrooms could not be eaten or even touched by common
folk. They considered mushrooms the food of royalty and by
stopping commoners eating them they then assured a larger supply for
themselves.
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