Shrimp and Meat Stuffed Portobello Mushrooms
Ingredients
- Ingredients
- 12 Prince mushrooms (or other wild mushrooms) (600 grams)
- 100 grams shrimp (raw and fired)
- 100 grams Ground meat (mixed)
- 2 scallions (cleaned, finely chopped)
- 1 garlic clove
- 2 Tbsps cilantro (finely chopped)
- ½ tsp ginger (ground)
- 1 tsp cornstarch
- 1 Tbsp sesame oil
- 3 Tbsps bright soy sauce
- salt
- freshly ground peppers
- 3 Tbsps Red Bell pepper
- minced cilantro (to sprinkle)
Preparation steps
Remove the stems from the mushrooms and lightly salt the inside of the caps.
In a bowl, combine the scallions, shrimp and ground meat. Peel the garlic, push it through a garlic press and add it to the bowl along with 1 teaspoon sesame oil, 1 tablespoon soy sauce, cilantro, ginger, cornstarch, salt and pepper and mix thoroughly. Season with salt and pepper.
Spoon the filling into the mushroom caps and place in a single layer on a large heatproof plate (if necessary divide among 2 plates).
In a bowl, whsik together the remaining sesame oil and the soy sauce and drizzle over the mushrooms.
Fill a wok or a (or a sufficiently large pan) about 3 cm (approximately 1 1/4-inch) high with water, place a steamer over the water and bring to a simmer. Place the mushrooms, on the plate, on the steamer rack, cover and cook over medium heat until the filling is set and the mushrooms are tender, about 8 minutes. Repeat with a second plate if necessary.
Place the mushrooms on plates, drizzle any accumulated cooking juices over and serve garnished with cilantro and diced peppers.
