Stuffed Mushrooms
What You Will Need
Ingredients
- 20 pcs. baby bella mushrooms, cleaned
- 1 Tbsp. peanut oil
- 3 garlic cloves, minced
- 1 cup water chestnuts, diced
- 1 ½ cups panko breadcrumbs
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- ⅓ cup chopped parsley, for garnish
Seasoning
- 2 Tbsp. rice wine vinegar
- 1 ½ Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- ½ tsp. kosher salt
- ½ tsp. black pepper
Made with
Lee Kum Kee products
How to make it
Preheat the oven to 375˚F. Line a baking sheet with aluminum foil. Spray with cooking spray.
Remove the stems from the mushrooms. Roughly chop the stems and set them aside. Place the mushroom caps onto the prepared baking sheet bottom side up.
Heat a pan over medium high heat. Pour in the peanut oil.
Add in the chopped mushroom stems and cook them until they are no longer releasing moisture, about 3-5 minutes.
Add in the garlic and water chestnuts. Cook for about 2 minutes. Add in the rice vinegar, Lee Kum Kee Panda Brand Oyster Flavored Sauce, kosher salt, and pepper. Mix until the ingredients are combined and cook for about 2-3 minutes. Remove the pan from heat.
Spoon the filling mixture into the mushroom caps. In a small bowl, mix the panko breadcrumbs and sesame oil together. Sprinkle the breadcrumbs on top of the mushrooms. Bake the mushrooms in the oven for about 20 minutes. Remove the mushrooms from the oven and garnish with a sprinkling of chopped parsley. Enjoy!
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