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1 8 oz pkg whole button Mushrooms
1/2 pound ground shrimp
3 scallions, minced
1 teaspoon ginger powder
1/4 cup water chestnuts, chopped
1 tablespoon cooking sherry
1/4 cup sugar, divided
1/4 cup Kikkoman Soy sauce, divided
3 tablespoons sesame oil, divided
3/4 cup chicken stock
1 cup Kikkoman Oyster sauce
Quickly rinse mushrooms in water, pat dry and twist stems loose or separate them from the caps with the tip of a knife, set aside. In a medium bowl, combine shrimp, minced scallions, ginger powder, waterchestnuts, sherry and 1 tablespoon each of sugar, soy sauce and sesame oil; to form a paste. Stuff each mushroom with a teaspoon or more of the shrimp paste (depending on the size of the mushroom), bake in a 400º oven for 30 minutes, draining excess liquid every 10 minutes. Combine remaining sugar, soy sauce sesame oil, the chicken stock and oyster sauce in a small saucepan and bring to a boil, pour sauce over stuffed mushrooms.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.