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!
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
Serving: 3mushroomsCalories: 158kcalCarbohydrates: 6.4gProtein: 10.5gFat: 2gSaturated Fat: 3.8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 263mgPotassium: 330mgFiber: 1gSugar: 2.7gVitamin A: 110IUVitamin C: 1.5mgCalcium: 85mgIron: 1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
