Appetizer > Vegetarian > Korean Stuffed Mushrooms

Boricha-Stuffed Mushrooms Recipe

Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1 cup cooked Boricha tea
- 1/2 cup cooked quinoa
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped walnuts
- 1/4 cup chopped parsley
- 1/4 cup olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cooked Boricha tea, quinoa, onion, celery, carrots, walnuts, parsley, olive oil, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Spoon or pipe the mixture into the mushroom caps, filling them generously.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.

- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people as an appetizer or side dish.

Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 11g
- Protein: 5g
- Fiber: 3g

Substitutions for ingredients:
- You can use any type of cooked tea or grain in place of Boricha and quinoa.
- You can use any type of nuts or herbs in place of walnuts and parsley.

- Add some grated cheese to the filling for a richer flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier dish.
- Add some chopped bacon or sausage to the filling for a meatier version.

Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- If you don't have a piping bag, you can use a spoon to fill the mushrooms.
- You can prepare the filling ahead of time and store it in the refrigerator until ready to use.

Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the stuffed mushrooms, place them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the stuffed mushrooms on a platter garnished with fresh herbs or chopped nuts.

- Fresh herbs such as parsley, thyme, or chives
- Chopped nuts such as walnuts, almonds, or pecans

- Serve the stuffed mushrooms with a side salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Quinoa salad

Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain it off before serving.
- If the filling is too dry, add a little more olive oil or a splash of vegetable broth.

Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.

Food history:
- Boricha is a traditional Korean tea made from roasted barley or corn. It is often served as a refreshing drink during hot weather.

Flavor profiles:
- The Boricha tea adds a nutty and slightly sweet flavor to the filling, while the vegetables and herbs provide freshness and crunch.

Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or potluck.

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Taste: Savory, Tangy, Umami, Earthy, Rich