Chinese Stuffed Mushrooms

Course : Appetizers
Serves: 1
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24 medium fresh mushrooms -- about 1 pound
6 ounces uncooked -- boneless lean pork
1/4 cup whole waterchestnuts -- drained
3 bunch green onion
1/2 small red or green pepper -- seeded
1 small celery
1 teaspoon cornstarch
1 teaspoon fresh ginger root -- grated
2 teaspoons dry sherry
1 teaspoon soy sauce
1/2 teaspoon hoisin sauce
1 large egg white
3 cups vegetable oil
1/2 cup all-purpose flour
--- BATTER ---
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
1/3 cup water

Preparation / Directions:

For Mushrooms: Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to a large bowl. Finely chop pork, water, chestnuts, onions, pepper and celery with sharp knife or in a food processor. Add to chopped mushroom stems. Add cornstarch, ginger, sherry, soy and hoi sin sauces and egg white. Mix well. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. Heat oil in wok over high heat until it reaches 375F degrees. Prepare batter. Carefully, dip mushrooms in flour, then in batter, coating completely. Fry 6 to 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. For Batter: Combine cornstarch, flour, baking powder and salt in bowl. Blend in milk and water. Makes 2 dozen.


Nutritional Information:

6734 Calories (kcal); 660g Total Fat; (86% calories from fat); 30g Protein; 195g Carbohydrate; 11mg Cholesterol; 2852mg Sodium

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