Panko Stuffed Mushrooms Asian Style
Elevate your appetizer game with these Asian-Style Panko Stuffed Mushrooms, a savory twist on a classic favorite! Perfectly tender large white or cremini mushrooms are generously filled with a flavorful mix of crispy panko breadcrumbs, aromatic garlic, ginger, and green onions, all enhanced by the umami-rich combination of soy sauce and sesame oil. A touch of rice vinegar adds brightness, while toasted sesame seeds bring a delightful crunch to every bite. Baked to golden perfection, these bite-sized delights are an easy yet impressive addition to any party spread or weeknight dinner. Serve them warm, garnished with fresh cilantro for a pop of color and extra flavor. Whether you're hosting or simply indulging, these stuffed mushrooms are irresistibly satisfying and packed with Asian-inspired flair!
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Recipe Information
Ingredients
- 12 pieces Large white or cremini mushrooms
- 1 cup Panko breadcrumbs
- 2 cloves Garlic, minced
- 2 stalks Green onions, finely chopped
- 1.5 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Ginger, grated
- 1 teaspoon Rice vinegar
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic, grated ginger, and chopped mushroom stems. Sauté for 3-4 minutes until fragrant and softened.
Add the soy sauce, sesame oil, and rice vinegar to the skillet. Stir to combine and cook for another 1-2 minutes.
Remove the skillet from the heat and stir in the panko breadcrumbs, green onions, and toasted sesame seeds. Mix thoroughly to create a cohesive stuffing mixture.
Fill each mushroom cap generously with the panko stuffing mixture, pressing lightly to pack it in.
Place the stuffed mushroom caps on a parchment-lined baking sheet, evenly spaced.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the stuffing is golden brown on top.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired.
Serve warm and enjoy your Asian-style panko stuffed mushrooms!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.8 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
