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Chinatown Stuffed Mushrooms Recipe

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This recipe for Chinatown Stuffed Mushrooms, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Uncle Rich
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
24 large fresh mushrooms (about 1 pound), cleaned and stems trimmed
1/2 (20-ounce) package Jennie-O Turkey Store® Ground Turkey, any variety
1 clove garlic, minced
1/4 cup fine dry bread crumbs
1/4 cup thinly sliced green onions
3 tablespoons reduced-sodium soy sauce, divided
1 teaspoon minced fresh ginger
1 egg white, lightly beaten
1/6 teaspoon red pepper flakes (optional)

Directions:
Directions:
Remove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium-high heat until turkey is no longer pink, stirring to separate turkey. Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, if desired; mix well.

Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap*. Place stuffed mushrooms on rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes or until hot.

*Mushrooms may be made ahead to this point; cover and refrigerate up to 24 hours. Add 1 to 2 minutes to broiling time for chilled mushrooms.

Number Of Servings:
Number Of Servings:
12

 

 

 

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