These tasty stuffed shiitake are reminiscent of a Korean meatball with a mushroom flare. They make a great appetizer or snack when made with medium sized shiitake as described, but try it with large shiitake for a filling main course.
Stuffed Shiitake Mushrooms
- ½ pounds medium Shiitake mushrooms, about 14-16 mushrooms (look for more pronounced caps so that they can easily hold the stuffing)
- 2 large eggs, beaten
- 2 ounces extra firm tofu
- 2 ounces ground beef
- 2 teaspoon soy sauce
- 1 tablespoon spring onion (minced)
- ¼ teaspoon garlic (minced)
- 1 teaspoon Sesame oil
- Black pepper to taste
- 1 tablespoons flour
Separate the stems of the shiitake mushrooms from the caps. Finely dice the stems and add to a large mixing bowl.
Pat the tofu dry with a paper towel to remove excess water and mince into small pieces. (If you have the time, consider wrapping the tofu in a paper towel and placing it under a cutting board with a few heavy cans on top for 20-30 minutes to really squeeze out the water). Add the minced tofu to the mixing bowl, along with the beaten eggs, ground beef, soy sauce, spring onions, garlic, sesame oil, and black pepper. Using your hands, mix together until well incorporated to create your filling.
- Lightly dust the inside of the shiitake caps with flour before scooping a large dollop of the mushroom mix into the caps.
- In a medium sauce pan, fry the stuffed shiitake with the meat side down on medium high for about 3 minutes or until it is golden brown. Flip them over to fry the other side of the shiitake. Turn heat down to medium and sauté for 5 to 7 minutes or until the shiitake cap is tender.
- Serve warm and Enjoy!