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Japanese Stuffed Mushrooms

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“This is from one of my sisters! She is an awesome cook and this was from a community cookbook she helped put together from 1988 !! It is still a favorite with our families! You do not have to add the shrimp ( I have a shell fish allergy ) but can substitute 1/2 cup finely diced mushrooms as I do.”
READY IN:
40mins
YIELD:
30 mushrooms caps
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash mushroom caps and drain on paper towel.
  2. In mixing bowl, combine ground beef, shrimp, onions, flour, pepper and 2 Tbsp soy sauce.
  3. Shape mixture into balls and press into mushroom cap. Secure with toothpicks.
  4. In large skillet combine remaining soy sauce, water and bouillon cubes. Bring to boil and stir until bouillon cubes are dissolved.
  5. Place mushrooms in liquid ( cap down ) and simmer approximately 20 minutes until meat is thoroughly cooked. Remove mushrooms from liquid and serve hot.
  6. These work well in a chafing dish!

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