Stuffed Chinese Mushrooms

Enjoy these broiled Asian - style appetizers stuffed with shrimp, mushrooms and turkey ham - ready in just 30 minutes.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8

Ingredients

24
large mushrooms
1/3
cup chopped onion
1
teaspoon grated gingerroot
4
cloves garlic, finely chopped
3
tablespoons dry sherry or fat-free reduced-sodium chicken broth
1/4
pound cooked small shrimp, finely chopped
6
canned whole water chestnuts, finely chopped
1/4
cup finely chopped turkey ham
1/4
cup dry bread crumbs
1
tablespoon chopped fresh parsley
1/4
teaspoon sesame oil

  • 1 Set oven control to broil. Remove stems from mushroom caps; set stems aside. Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Broil with tops about 4 inches from heat about 8 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.
  • 2 Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add onion, gingerroot, garlic and sherry. Cook about 6 minutes, stirring frequently, until onion is tender. Stir in chopped mushroom stems and remaining ingredients. Heat through.
  • 3 Place mushroom caps, stem sides up, in ungreased jelly roll pan. Spoon shrimp mixture into caps, mounding slightly. Spray lightly with nonstick cooking spray. Broil with tops 4 inches from heat about 5 minutes or until shrimp mixture is light brown.

Expert Tips

Purchased Hoison Sauce makes a good dip for these delicious mushrooms. Broiling, rather than baking, really cuts the cooking time on these stuffed mushrooms.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3 Mushrooms
Calories
60
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
30mg
30%;
Sodium
100mg
100%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
2%;
Iron
8%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.