STUFFED MUSHROOM – NAM NHOI
This is a popular appetizer. These mushrooms are very flavorful and healthy at the same time. Do not wait until you have a party to make them. My husband loves to add them to his lunch or dinner.
1 lb white button mushrooms, cleaned
6 dried shitake mushroom, soaked in hot water
1 medium onions, peeled and minced
4 cloves of garlic, peeled and minced
2 slices of ginger, minced
3 tablespoon grated parmesan cheese
3 tablespoon breadcrumb
1 tablespoon cilantro, minced
A pinch of parsley salt
A pinch of ground black pepper
A teaspoon soy sauce
1 tablespoon oil
Preheat the oven 375oF.
Use the point of a small knife, making an incision into the base of the stem, turning the mushroom around to remove the stem. Remove more to make bigger cavities.
Chop the stems coarsely.
Discard the tough stems from shitake mushrooms, chop coarsely.
Heat a skillet or pan over medium heat until hot. Add oil and wait until hot, add ginger, garlic and stir for 30’ until fragrant. Add onion and both mushrooms and cook for 5’, then season with salt, soy sauce and black pepper. Remove from heat, stir in cilantro and let cool.
Mix in parmesan cheese and breadcrumbs.
Spoon the mixture into the mushroom cavities.
Bake for 15’. Remove from the oven and they are ready to serve.
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