Ingredients with Measurements:
- 12 large button mushrooms
- 1/4 cup shiokara (fermented seafood paste)
- 1/4 cup cream cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine shiokara, cream cheese, panko breadcrumbs, green onions, soy sauce, sake, mirin, salt, and pepper. Mix well.
4. Stuff each mushroom cap with the shiokara mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes.
8. Serve the Shiokara-Stuffed Mushrooms warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 9g
- Protein: 5g
- Sodium: 370mg
Substitutions for ingredients:
- Shiokara can be substituted with any other seafood paste or miso paste.
- Cream cheese can be substituted with ricotta cheese or goat cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or almond flour.
- Green onions can be substituted with chives or shallots.
Variations:
- Add chopped bacon or cooked sausage to the filling for extra flavor.
- Substitute mushrooms with bell peppers or zucchinis for a vegetarian option.
- Use different types of mushrooms such as portobello or shiitake for a different texture.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the filling.
- Use a spoon to gently press the filling into the mushroom caps.
- If the filling is too dry, add a tablespoon of mayonnaise or sour cream to moisten it.
Storage instructions:
- Store any leftover Shiokara-Stuffed Mushrooms 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 oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Shiokara-Stuffed Mushrooms on a platter with a sprinkle of chopped green onions on top.
- Garnish with a drizzle of soy sauce or sesame oil for extra flavor.
Garnishes:
- Chopped green onions
- Soy sauce
- Sesame oil
Pairings:
- Sake or white wine
Suggested side dishes:
- Steamed rice
- Miso soup
- Grilled vegetables
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, use a paper towel to gently pat them dry before serving.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store any leftover mushrooms in the refrigerator and consume within 3 days.
Food history:
- Shiokara is a traditional Japanese dish made from fermented seafood such as squid, shrimp, or fish.
Flavor profiles:
- Umami, salty, savory, creamy
Serving suggestions:
- Serve the Shiokara-Stuffed Mushrooms as an appetizer or a side dish.
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Region: Japanese