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Chinese Style Stuffed Mushrooms

Chinese Style Stuffed Mushrooms

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KIKUKAT

These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish. The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
  2. In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
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Reviews

Mayelle
14
10/24/2006

A great recipe. I've been told that I have to make them...and lots of them for a house warming party. I'm afraid my boyfriend'll eat em all!

Honey
10
6/25/2007

Instead of the turnip, try a little finely chopped bok Choy...And add a little crushed garlic.

Andrea
8
9/8/2008

The only changes I made to this recipe were to add a bit of minced garlic and to substitute bok choy for the Chinese salted turnip. The stuffing itself tasted okay, but it pulled away oddly from the mushrooms, which managed to have no flavor at all. The textures of the two elements were completely incompatible. I wonder if adding something like an egg to the stuffing would improve the texture? In any case, I'd rather eat more traditional stuffed mushrooms.