Shrimp Stuffed Shiitake Mushrooms

Although I love all mushrooms I’m not a fan of most stuffed mushroom recipes. I find common white mushrooms  unpleasantly squishy and bland when they are stuffed and baked. Using a more flavorful mushroom, in this case dried shiitake mushrooms, results in a mushroom base that’s as flavorful as the filling itself. This filling is the same Asian inspired minced shrimp filling used to top another one of my favorite appetizers, Shrimp Toast.

Dried Shiitake

Dried Chinese (shiitake) mushrooms have a pleasantly woodsy, rich flavor. After a brief soaking they become fragrant and meaty. They can be found in the Asian food section of most American supermarkets these days but if you’re lucky enough to have an Asian market near you look for them there. They will be less expensive and a higher quality. Select mushrooms that are medium sized for this recipe. Fresh shiitake or other mushrooms may be substituted but will lack the rich flavor that the dry mushrooms give to the dish.

Soaked Shiitake

Shrimp Stuffed Shiitake Mushrooms

18 medium sized dry Chinese (shiitake) mushrooms
3 tablespoons soy sauce
1 teaspoon granulated sugar
2 cups boiling water

FILLING
¾   lb raw, shelled fresh shrimp
1 can water chestnuts drained and minced
2 finely minced green onion
½ teaspoon fresh ginger, grated
½ teaspoon granulated sugar
¼ teaspoon black pepper
1 teaspoon cornstarch
1 egg white
1 tablespoon Chinese oyster sauce
1 tablespoon soy sauce
1 tablespoon cream (sweet) sherry or Chinese wine
½ teaspoon Asian sesame oil
2 additional green onions very finely minced for garnish

To prepare the mushrooms: combine the water, sugar and soy sauce in and bring to a boil. Place the dried mushrooms in a bowl, cover with the boiling liquid making sure they are all submerged. Cover with plastic wrap and let sit for an hour till soft. Drain the water and squeeze the mushrooms to remove the excess moisture, pat dry with paper towels. With the tip of a sharp knife remove the tough center stem without cutting all the way through the cap of the mushroom. Place on a plate while preparing the stuffing.

To prepare the stuffing: The stuffing can be prepared by hand or in a food processor. To prepare by hand coarsely mince the shrimp and combine  with the remaining minced and liquid ingredients. To prepare in a food processor place all of the filling ingredients in the bowl of a food processor. Being careful not to over process, pulse several times just to get a coarse mixture. At this point mixture can be refrigerated for a few hours prior to serving.

Generously stuff each mushroom cap with the minced shrimp filling, flattening the tops and place on a broiler-safe baking pan. Preheat your broiler to medium high, place the stuffed mushrooms under the broiler and broil for 10-15 minutes or until golden brown on top and the shrimp filling is pink throughout. Garnish with finely minced green onions, if desired.

  1. My mother-in-law made these for new year’s eve and it was a hit! I loved it. Thanks for sharing your great recipe. Love your blog!

      • lvegas
      • January 6th, 2010

      How nice to hear! Thanks for letting me know!

  2. great recipe…yep, I do button mushrooms with different fillings and they can becomoe rubbery – never thought of using dried ones…Happy New Year Kathy…..

  3. We are making these for tonight’s dinner! Yum!

      • lvegas
      • December 31st, 2009

      Please take pictures and post them here! I’d love to see how your’s look…Happy New Year

  4. Oh baby, baby! These look amazing! I am a huge fan of stuffed mushrooms and with shrimp… wow! Simply awesome.

  5. Hmmmm that looks amazing !

  6. What a great, new twist to an old favorite! Yum!

  7. Looks a little intimidating with all those ingredients but I bet these mushrooms are worth it because all the ingredients look like they would go amazing together!

  8. Those are beautiful. I’m thinking tofu would make for a tasty vegetarian version. We’ll give it a go and see what happens. Happy New Year!

  9. These look really good, I love shiitake mushrooms.

  10. Oh my gosh, this looks so good! I’m going to try this. Thank you!

  11. This is a great way to eat more mushrooms. You can get so creative with the fillings, and they are so easy to eat – just pop them in your mouth! I would totally use the food processor versus the hand method to prepare this one – it’s so much easier and faster! Mmm, your stuffed mushrooms look so scrumptious!

  12. Stuffed mushrooms always go fast. People love them. I can’t wait to give this a try!

  13. Well you cant go wrong with this delectable stuffed mushroom, I love them like this, stuffed with shrimp is a bonus. We make them of course always with wine and sprinkle mozzarella and buttered breadcrumbs on top and use crab meat. I like the chestnuts and oyster sauce taste these have to be awesome and so flavorful, love trying new stuffings and love the sweetness and shrimp perfect for an appetizer for New Years eve…will have to get some chestnuts…would love to be at one of your parties!

  1. April 18th, 2010

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