Korean Stuffed Mushrooms
Stuffed mushrooms are one of my favorite appetizers to have, and just anything with mushrooms, actually, like I’m there – all day! I LOVE them! We make Asian food at home pretty often and I wanted to showcase those flavors in a whole new way! These Korean Stuffed Mushrooms were juicy, flavorful, little cheese bombs! Those flavors from the soy, the sesame oil, the green onions, the melty cheese, the juicy ground beef! Everything just came together so well! This recipe was pretty quick and easy and would be perfect for game day, a party, or a slow Saturday afternoon! I ate like half of them – immediately! They are bite-sized and super addicting!
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Where do stuffed mushrooms come from?
Stuffed mushrooms originated in Italy in the late 19th century with the earliest recipes resembling Italian stuffed zucchini! Both had similar filling ingredients and techniques, and since Italians were already stuffing peppers, artichokes, and zucchini – they thought, we should stuff mushrooms too!
Edible mushrooms became more popular across Europe with the rise of mushroom cultivation during this time, because it was so much easier for cooks to get their hands on these earthy little buggers! From there, the idea really popped off, and stuffed mushrooms became loved around the globe, with many different spins on them across cuisines!
Did you know?
Korean cuisine is built on “mixing” many different ingredients together – literally! The philosophy of “bibim” – which means “mixing,” is all about harmony! From bibimbap, to shared banchan, to mixed noodles, to kimchi – adding many different fresh ingredients to a dish and combining those flavors together is the epitome of Korean food! Korean cuisine is all about community, celebrating the seasons, and creating bold flavors!
What ingredients do I need to make these?
For the mushrooms:
Baby Bella Mushrooms
Olive Oil
Salt
For the filling:
Ground Beef
Garlic
Green Onion
Panko Breadcrumbs
Shredded Mozzarella
Soy Sauce
Sesame Oil
Korean Chili Paste
Ground Ginger
Brown Sugar
Crushed Red Pepper
For serving:
Green Onion
Sesame Seeds
What equipment do I need?
- Mixing Bowl
- Large Baking Sheet
- Large Skillet
- Measuring Cups and Spoons
- Cutting Board
- Chef Knife
- Silicone Brush
How do I make them?
To prep the ingredients:
To get started on this recipe, first let’s wash and prep our veggies! Dry the mushrooms off, pluck the stems out, and set mushroom caps aside on a plate until ready to use.
Next, chop up the mushroom stems, then mince the green onions and garlic.
Preheat the oven to 375 F and get out a large baking sheet, then line it with parchment paper.
Add the olive oil for the mushrooms to a small dish and using a silicone brush, brush the mushrooms with oil and add them to the baking sheet. Sprinkle some salt on them and set aside until ready to use.
Now, let’s make the filling!
To make the filling and stuff the mushrooms:
Heat sesame oil in large skillet on medium high and sauté the garlic, mushroom stems, and ginger for a few minutes, stirring occasionally.
Add the beef to the pan, breaking it up with a spatula as it cooks, turning the heat to medium about halfway through the cook time. Cook until no longer pink. Remove from heat and stir in the soy sauce, chili paste, crushed red pepper, green onion, brown sugar, and panko.
Move mixture to a bowl and allow it to cool slightly. Next, let’s start stuffing the mushrooms!
Carefully fill the mushroom caps with a generous amount of the filling. Use your fingers to push the filling deeper into the mushroom cap and fill them up until slightly heaping little mounds.
Pro Tip: Push the mushrooms together on the baking sheet, so they can all sort of lean up against each other. This way they won’t potentially topple over during baking, and it makes it easier to put the cheese on them this way!
Sprinkle the mozzarella cheese over all of the mushrooms and bake until golden and melty!
To serve Korean Stuffed Mushrooms:
Garnish the mushrooms with sesame seeds and additional thinly sliced green onions, if desired!
Wait a few minutes before diving in because they will be very hot inside! Enjoy!
Tips:
- These mushrooms will keep for 3-4 days if stored in an airtight container in the refrigerator!
- These can be assembled a day ahead of time and baked the next day if you want to make them for a party or something like that! Just cook the filling, allow it to cool, stuff the mushrooms, cover and refrigerate!
- These were just a little bit spicy and still family friendly! For some more heat, consider upping the Korean chili paste by about 1 tbsp or adding another 1/2 tsp of crushed red pepper flakes!
Love mushrooms too? Check these recipes out!
Looking for some more crowd-pleasing appetizers?
Korean Stuffed Mushrooms
Equipment
Ingredients
For the mushrooms:
- 1 lb Baby Bella Mushrooms
- 2 tsp Olive Oil
- Pinch of Salt
For the filling:
- ½ lb Ground Beef
- 3 Garlic Cloves minced
- 1 Green Onion minced
- ½ cup Shredded Mozzarella
- 2 tbsp Panko Breadcrumbs
- 1 tbsp Korean Chili Paste gochujang
- ½ tbsp Brown Sugar
- ½ tbsp Soy Sauce
- ½ tbsp Sesame Oil
- ½ tsp Ground Ginger
- ¼ tsp Crushed Red Pepper
For serving:
- Green Onion thinly sliced
- Sesame Seeds
Instructions
To prep the ingredients:
- To get started, wash the mushrooms, dry them off, and pluck the stems out. Set mushrooms aside on a plate until ready to use.
- Next, chop up the mushroom stems, while you mince the green onions and garlic.
- Preheat the oven to 375 ℉ and get out a large baking sheet, then line it with parchment paper.
- Add the olive oil for the mushrooms to a small dish and using a silicone brush, brush the mushrooms with oil and add them to the baking sheet.
- Sprinkle some salt on them and set aside until ready to use. Now, let's make the filling!
To make the filling and stuff the mushrooms:
- Heat sesame oil in large skillet on medium high and sauté the garlic, mushroom stems, and ginger for 1-2 minutes, stirring occasionally.
- Add the beef to the pan, breaking it up with a spatula as it cooks, turning the heat to medium about halfway through the cook time. Cook until no longer pink, 4-5 more minutes.
- Remove from heat and stir in the soy sauce, chili paste, crushed red pepper, green onion, brown sugar, and panko.
- Move mixture to a bowl and allow it to cool slightly.
- Next, let's start stuffing the mushrooms! Carefully fill the mushroom caps with a generous amount of the filling. Use your fingers to push the filling deeper into the mushroom cap and fill them up until slightly heaping little mounds.
- Push the mushrooms together on the baking sheet, so they can all sort of lean up against each other. This way they won't potentially topple over during baking!
- Sprinkle the mozzarella cheese over all of the mushrooms and bake until golden and melty, about 15 minutes.
To serve Korean Stuffed Mushrooms:
- Garnish the mushrooms with sesame seeds and additional thinly sliced green onion!
- Allow the mushrooms to cool for 5-10 minutes before digging in – they're gonna be really hot inside! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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I love mushroom….I can eat it as any meal and this recipe looks so delicious.
Thank you so much! And same! I am IN LOVE with them! I hope you enjoy if you decide to make them 🩷
The Korean flavors in these are such a genius twist on classic stuffed mushrooms! The sesame oil and gochujang combo sounds incredible, and I love that they come together so quickly. Definitely making these soon!
Thank you so much! They were so juicy and flavorful!
Trying these tomorrow night, I know I’ll love them!! Thank you for this recipe!!
I hope you enjoy! Thank you so much.