This stuffed baby bella mushroom recipe leverages simple ingredients along with the addition of Lee Kum Kee seasoning to provide an eruption of flavours. Baking these mushrooms in the oven after prep and cooking gives a perfectly crunchy bite to finish!
Preheat the oven to 191°C. Line a baking sheet with aluminium foil. Spray with cooking spray.
Remove the stems from the mushrooms. Roughly chop the stems and set them aside. Place the mushroom caps onto the prepared baking sheet bottom side up.
Heat a pan over medium-high heat. Pour in the peanut oil.
Add in the chopped mushroom stems and cook them until they are no longer releasing moisture, about 3-5 minutes.
Add in the garlic and water chestnuts. Cook for about 2 minutes. Add in the rice vinegar, Lee Kum Kee Panda Brand Oyster Sauce , kosher salt, and pepper. Mix until the ingredients are combined and cook for about 2-3 minutes. Remove the pan from heat.
Spoon the filling mixture into the mushroom caps. In a small bowl, mix the panko breadcrumbs and sesame oil together. Sprinkle the breadcrumbs on top of the mushrooms. Bake the mushrooms in the oven for about 20 minutes. Remove the mushrooms from the oven and garnish with a sprinkling of chopped parsley. Enjoy!
PREP TIME: 20 MINS | COOK TIME: 15 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
