Description
Delicious high-protein chicken stuffed mushrooms that are crispy on the outside and savory on the inside.
Ingredients
Scale
- 450 g boneless, skinless chicken thighs
- 2 cloves garlic
- 2 tbsp vegetarian oyster sauce
- 1 tbsp soy sauce
- 2 finely chopped green onions
- ¼ tsp white pepper
- 1 egg
- 12–16 large cremini mushrooms
- neutral oil for pan-frying
- 2 tbsp soy sauce
- ¾ cup chicken stock or dashi stock
- 2 tbsp mirin
- 2 tsp cornstarch
Instructions
- In a food processor, combine 450 g of boneless, skinless chicken thighs and 2 cloves of garlic, blending until finely mixed and well-combined. Transfer the chicken mixture to a mixing bowl, then stir in 2 tablespoons of vegetarian oyster sauce, 1 tablespoon of soy sauce, 2 finely chopped green onions, ¼ teaspoon of white pepper, and 1 egg.
- Begin by preparing 12-16 large cremini mushrooms; gently remove the stems and clean the caps with a damp cloth. Generously fill each mushroom cap with the chicken filling, making sure to smooth the tops for an even finish.
- Heat a non-stick pan over medium heat and add a drizzle of neutral oil. Once hot, carefully place the stuffed mushrooms in the pan, chicken-side down, and cook for about 3-4 minutes or until the bottoms are golden brown and crispy.
- While your mushrooms are cooking, whisk together 2 tablespoons of soy sauce, ¾ cup of chicken stock (or dashi), 2 tablespoons of mirin, and 2 teaspoons of cornstarch in a small bowl.
- After 3-4 minutes, gently flip the mushrooms over in the pan and cook for an additional 2 minutes. Pour the prepared soy gravy over the stuffed mushrooms, ensuring that half of each mushroom is submerged in the sauce.
- Once the high-protein chicken stuffed mushrooms are cooked and the sauce has thickened, remove them from heat. Drizzle some extra sauce over the mushrooms for added flavor before serving.
Notes
- Substitution: Chicken breast can be used for a leaner option.
- Prep Note: Use minced garlic or garlic powder if preferred.
- Substitution: Use hoisin sauce for a similar taste.
- Low-sodium soy sauce can be used for a healthier option.
- Substitution: Scallions can also be used.
- Black pepper can be used for a different flavor profile.
- Other options for mushrooms: Shiitake or button mushrooms work well, while portobellos require filling adjustments.
- Vegetable stock can be used for a vegetarian version.
- Substitution: Use a mix of water and sugar if mirin is unavailable.
- Thickens the gravy for a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-fry
- Cuisine: Asian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg