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Pork Stuffed Mushrooms


Rate Pork Stuffed Mushrooms

  

 Recipe Information  
Category: Appetizers
Recipe Created By: Kathy Przywara


 

 Ingredients  
6-8 fresh shitake mushrooms
1/4 lb pork, ground
1 Tbsp soy sauce
1 Tbsp rice wine or sake
1/2 tsp ginger, freshly grated
1/4 tsp pepper
2 tsp sesame oil
1 green onion, chopped
2 tsp water chestnut starch
2 Tbsp Napa cabbage, shredded
1 clove garlic, pressed
sesame oil
green onion, sliced


 Directions  
Remove stems from mushrooms, set aside.

Combine ground pork and remaining ingredients. Mix well to form a paste. With the cap side down, stuff each mushroom with a small amount of the pork mixture. Be sure to seal the mixture to the mushroom by going around and smoothing it over the edge of the mushroom. If you do not seal it, the mixture will pull together and separate from the mushroom.

Line a steamer with a few Napa cabbage leaves. Place the mushrooms on the cabbage and steam over boiling water for 15 minutes. Allow to rest 5 minutes. Arrange on a serving plate, or place 2 mushrooms on an individual dish, drizzle with a little sesame oil and garnish with sliced green onion.


 Notes  
This makes a great appetizer or Dim Sum dish. They can be made ahead and steamed at the last minute. Choose smaller mushrooms so that they are easier to pick up with chopsticks!

Use wheat-free tamari in place of soy sauce if you need to avoid wheat

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
This could be made with ground chicken or paste or shrimp paste.

The water chestnut starch can be replaced with any safe starch such as cornstarch, arrowroot, or lotus root starch.

Use wheat-free tamari if you need to make this recipe wheat-free.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
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