Ingredients with Measurements:
- 12 large button mushrooms
- 1/2 pound ground chicken
- 1/4 cup gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or small scoop
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Remove the stems from the mushrooms and chop them finely.
3. In a mixing bowl, combine the ground chicken, chopped mushroom stems, gochujang, soy sauce, honey, rice vinegar, sesame oil, scallions, cilantro, and peanuts. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each mushroom cap with the chicken mixture, using a spoon or small scoop.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the mushrooms are tender.
7. Serve hot, garnished with additional chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 stuffed mushrooms
Nutritional information:
Calories: 80
Fat: 4g
Carbohydrates: 4g
Protein: 8g
Substitutions for ingredients:
- Ground turkey or pork can be used instead of ground chicken.
- If gochujang is not available, substitute with hot sauce or red pepper flakes.
- Any type of vinegar can be used instead of rice vinegar.
- Almonds or cashews can be used instead of peanuts.
Variations:
- Add shredded carrots or zucchini to the chicken mixture for extra vegetables.
- Use shiitake mushrooms instead of button mushrooms for a more earthy flavor.
- Top the stuffed mushrooms with a sprinkle of shredded cheese before baking.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a small scoop or spoon to stuff the mushrooms evenly.
- If the chicken mixture seems too dry, add a tablespoon of water or chicken broth to moisten it.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the chicken mixture is too wet, add a tablespoon of breadcrumbs to absorb the excess moisture.
- If the mushrooms release too much liquid while baking, drain it off halfway through the cooking time.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Buldak is a Korean dish that translates to "fire chicken." It is typically made with marinated chicken that is grilled or stir-fried with gochujang and other seasonings.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve as an appetizer or as part of a Korean-inspired meal.
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Region: Korean