Sticky Teriyaki Stuffed Mushrooms

• 24 large white button mushrooms
• 1 cup shiitake mushrooms, stems removed and finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 green onions, finely chopped
• 3 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 2 tablespoons olive oil
• 1 tablespoon honey
• Optional: sesame seeds for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Remove stems from white button mushrooms and finely chop.
3. 3 In a bowl, mix chopped shiitake mushrooms, panko, Parmesan, green onions, teriyaki sauce, soy sauce, garlic, sesame oil, and honey until well combined.
4. 4 Stuff the mixture into the white button mushroom caps.
5. 5 Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. 6 Drizzle with olive oil and bake for 20 minutes until golden.
7. 7 Optional: Sprinkle with sesame seeds before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl

Variations

• Add diced water chestnuts for a crunchy texture.
• Use ground pork or chicken for a meaty version.

Substitutions

• Substitute panko breadcrumbs with crushed cornflakes for a gluten-free option.
• Use coconut aminos instead of soy sauce for a gluten-free and lower sodium option.

Pairings

• Spring rolls
• Asian slaw salad

Nutrition

Tips

• For extra flavor, sauté the chopped mushrooms before mixing with other ingredients.
• These mushrooms can be made ahead and stored in the fridge until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: These do not freeze well due to the moisture content in the mushrooms.

Serving Suggestions

• Serve with a side of pickled ginger for a refreshing contrast.
• Pair with a crisp white wine or a cold beer.

FAQ