No-Mess Stuffed Mushroom Recipe–It Will Make You Look Like a Pro!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor without dairy.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option.

Clean the mushrooms and remove the stems, setting them aside.

Optionally mince the mushroom stems and add them to the filling.

Devein the shrimp and check for the black line at the bottom, which is the circulatory and nervous systems.

In a food processor, blend the shrimp until it becomes a paste.

Add salt, white pepper, and egg to the shrimp paste and mix well.

Add carrots, cilantro stems, bamboo shoots, and ginger to the mixture and mix again.

Transfer the filling to a pastry bag or a Ziploc bag, cut the tip, and squeeze the filling into the mushroom caps.

In a bowl, combine soy sauce, dark soy sauce, oyster sauce, hoisin sauce, rice wine (or omit), and water.

Prepare a cornstarch slurry with 2 teaspoons of cornstarch and 2 tablespoons of water, whisk it, and add it to the sauce mixture.

In a pan over medium heat, add avocado oil and the stuffed mushrooms, cooking for about 2 minutes until aromatic.

Pour the sauce over the stuffed mushrooms, cover the lid, and let it cook for another 3 minutes until completely cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens