Description
These delicious bites are another recipe i adapted from my new favorite cookbook-veganomicon! Many stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing. These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but i substituted water chestnuts and rice wine vinegar with great results.
Ingredients
- White Button Mushrooms
- Peanut Oil
- Garlic Cloves
- Water Chestnut
- Rice Wine Vinegar
- Salt
- White Pepper
- Panko Breadcrumbs
- Toasted Sesame Oil
- Water
- Scallion
- Toasted Sesame Seeds
Instructions
- Preheat the oven to 350f
- Remove the stems from the mushrooms
- Chop up the stems and two of the whole mushrooms and set them aside
- Preheat a large skillet over medium heat
- Pour in the peanut oil and saut the chopped mushroom for about 3 minutes, until some moisture has released
- Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often
- Add the garlic and cook for a minute longer
- At this point, lots of moisture should be released from the mushrooms
- Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes
- 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
- If needed, add a coiple tbsp of water if panko seems overly dry
- The mixture should be crumbly but, when you press some between your fingers, it should hold together
- Mix in the scallions and adjust the salt to taste
- Grease a baking sheet with a little sesame oil
- Stuff each mushroom with the filling and place on the baking sheet
- 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
- Bake for 20 minutes
- To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired
- Garnish with extra chopped scallions