Sunday, November 28, 2010

Stuffed Mushrooms with Ground Pork 焗釀磨菇

This is a very simple and easy to do dish. It is a great appetizer to any dinner. You can also use different ingredients for the stuffing. For this one I used ground pork, but ground beef or sausages(without casings) can be used as well. Chopped onions and green onions will be great additions as well ( I did not include them because of one of my picky eaters does not like them).

Stuffed Mushrooms with Ground Pork

16 large white button mushrooms
5 tbsp olive oil
1/2 lb ground pork
2 garlic cloves, minced
1/2-2/3 cup panko bread crumbs
1/2 c grated Parmesan
salt and freshly ground black pepper

1)  Preheat oven to 325 F.
2)  Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushrooms in a shallow dish and toss with 3 tbsp of the olive oil.

3)  Heat the remaining 2 tbsp of the olive oil in medium heat. Saute the minced garlic for a while.

4)  Add the ground pork. Season with salt and black pepper. Cook until brown, or for about 5 minutes.

5)  Add the chopped mushroom stems and cook for another 2 minutes.

6)  Add the panko crumbs, stirring to combine.

7)  Finally, turn off heat and add the cheese. Taste it and add more salt if needed.

8)  Fill each mushroom generously with the filling.

9)  Arrange the stuffed mushrooms in a baking dish. Bake at 325 F for about 50 minutes, until the stuffing is browned and crusty. Serve warm.

1)  Mushrooms do not need to be washed. If they look dirty, just use a brush to dust them off.
2)  I highly recommend adding green onion. It will add more color to the stuffing.
3)  Panko bread crumbs help absorb moisture in the stuffing, otherwise the meat juice and mushroom juice will make them soggy. Regular bread crumbs can be used as well.





1)  預熱焗爐至華氏325度。
2)  磨菇去莖,將莖切幼碎備用。磨菇放在碟上,均勻地塗上三湯匙油備用。
3)  放二湯匙油在平底鍋,用中火爆香蒜蓉,放肉碎煮幾分鐘至轉色,下鹽及胡椒粉調味。
4)  加已切碎的磨菇莖,再煮二分鐘。
5)  加入麵包糠,攪勻,熄火後再加入芝士絲。
6)  用匙釀入磨菇,放入焗爐焗大約五十分鐘便成。


1)  磨菇不須要用水洗,如有少許灰,可用小掃抹去。
2)  加入青葱會更香及加添色澤。
3)  加入麵包糠可以吸去多餘水份,加添口感。

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