Panko Stuffed Mushrooms - Asian Style

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 22 button mushrooms, cleaned
• 1 tablespoon peanut oil
• 3 garlic cloves, minced
• 1 cup water chestnut, finely diced
• 3 tablespoons rice wine vinegar or 3 tablespoons mirin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups panko breadcrumbs
• 1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish
• 8 tablespoons water
• 1/2 cup scallion, finely chopped, plus extra for garnish
• 3 tablespoons toasted sesame seeds

Recipe

• 1 preheat the oven to 350°f.
• 2 remove the stems from the mushrooms.
• 3 chop up the stems and two(2) of the whole mushrooms and set them aside.
• 4 preheat a large skillet over medium heat. pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
• 5 add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. add the garlic and cook for a minute longer.
• 6 at this point, lots of moisture should be released from the mushrooms.
• 7 add the rice wine vinegar or mirin, salt, and pepper, and cook for about 2 minutes.
• 8 turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
• 9 if needed, add a coiple tbsp of water if panko seems overly dry.
• 10 the mixture should be crumbly but, when you press some between your fingers, it should hold together.
• 11 mix in the scallions and adjust the salt to taste.
• 12 grease a baking sheet with a little sesame oil.
• 13 stuff each mushroom with the filling and place on the baking sheet.
• 14 to stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
• 15 bake for 20 minutes.
• 16 to serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
• 17 garnish with extra chopped scallions.