Stuffed Mushrooms


I found some 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!"

Stuffed Mushrooms









Preparation time: 10 minutes
Cooking time: 1 hour
Quantity: Serves 5 - 6

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10 - 12 medium size mushrooms or 6 very large ones
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



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.



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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