Stuffed mushroom

I got a lot of giant button mushrooms from my last order from Wholesfood for kebab dish...but I just found out that we don't have skinless-boneless chicken breast at home. But the mushroom couldn't wait and I couldn't place another order due to my fridge is still full. So...with my search skill and a laptop on my hand...I asked Mr. Google...hey Mr. Google, tell me a recipe for button mushrooms...Mr. Google only showed me few options with garlic butter mushrooms...or sauces from mushrooms...but I did not feel that dish...I thought, maybe if I used image search, I can find out something more interesting. And yes, I skimmed through images and found some good ones...stuffs mushrooms...oh yeah, looks good to me. 

Some recipes calls for crab...but nah, I don't have crab so I picked vegetarian one and of course, I chose a picture that abstracted me the most. I found a recipe from Jocooks to see what ingredients she used and steps to make it. Okay, 5mins for reading and now ready. get set. cook.

Let starts with the mushrooms. I have both kinds of mushrooms: white and brown. But the white ones are much more bigger than the brown ones...so I picked the white ones.

Next steps, what should I used for stuffing. Okay, I have some ground pork left from yesterday. Added. Carrot, celery I just picked from my garden, bell pepper...nah, i don't like it much and it can be juicy...so I skipped it. For the herbs, I used oregano and green onion from my garden too. Done.

I preheated my small toaster oven at 400F as the guideline. I started with the mushrooms first, clean it gently and dry it with a paper towel, then pulled off the stems from them. Then place them into the oven before I moved to the stuffing. 

Making the stuffing is fun, all you need to do is chop all ingredients small and mix together. I choose to add parmesan cheese at the end and before I stuff the mixture to the mushroom.

Okay. let cook with me.

Tools you need

- oven

Ingredients

- 4 giant button mushrooms (enough for 2 people)

- haft medium carrots (you can use more), chopped small

- 1 small stack of celery, shopped small

- 2 tbsp chopped green onion

- 1 tbsp oregano (you can use cilantro, parsley)

- 1 garlic clove

- 1/4lb of 80-20 ground pork (optional, and this help bring all veggies stick together). If you don't use this, use bread scrum 

- 2tsp oyster sauce (or soy sauce)

- a pint of salt

- 1tsp garlic powder

- 1 tsp chopped jalapenos (optional)

- 1/2 tsp ground pepper

- 3 tbsp parmesan cheese

Steps:

- Preheat the oven at 400F

- Gentle wash the mushroom under running water. Dry the mushrooms with paper towels. Pull off the stems for the stuffing

- Place the mushroom stem side down on a baking sheet and bake for 15mins or until it turns brown a little bit

- Now, chop all the rest ingredients and the stems from the mushroom. Mix them together, except the cheese.

- When I have done the stuffing, it's also the time to get the mushroom out, poor out the liquid from the mushroom, dry them again if you would like. 

- Put the mushroom stem side up.

- Add the cheese to the mixture, mix well, then stuff them to the mushroom. You can stuff it high as much as you wish or you can :) but it will impact the time you bake later. I made it higher than the mushtoom around 1 cm. You can shape small balls with he rest of the stuffing.

- Bake the mushroom at 400F around 25mins or until the stuffing turns brown. Then take them out and grate some more cheese on the top of the mushrooms if you would like, put them back to the oven and turn it to broil for 3 mins.

- Done. You should enjoy them when it's still hot/warm as my opinion.

- You can serve it with some salad, sweet-sour soy sauce or any green you like.

Thanks for reading my blog :) See you again in my next adventure :))