These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish. The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
Ingredients
- 15 large fresh mushrooms , stems removed
- 0.5 pounds ground pork
- 0.25 slices Chinese salted turnip , chung choi
- 1 tablespoon soy sauce
- 3 tablespoons finely chopped canned water chestnuts
- 0.25 teaspoons salt
- 0.25 teaspoons white sugar
Instructions
-
1
Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
-
2
In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Asian-Themed Beef and Rice Noodle Soup
A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!
Mixed Vegetable Curry
This mixed vegetable curry will add color, flavor, and a little heat to your plate, a suitable side dish for your homemade butter chicken, or tikka masala. Add a side of rice and some naan to round out the menu.
Vegan Pumpkin Pie Blondies
These pumpkin pie blondies are the perfect vegan pumpkin dessert — they always get rave reviews from everyone who tries them. With a plethora of fall spices packed into each bite, you'll enjoy a pumpkin pie flavor with a blondie texture. Serve as-is or top with a vegan cream cheese frosting.