Have you ever had Chinese-style baked stuffed mushrooms? When I was growing up, it was a popular appetizer at Chinese and tiki restaurants my family frequented. Usually filled with a sesame-accented pork filling that became caramelized in the oven, these bite-sized morsels were hard to resist.
With February designated as National Snack Food month, I decided to create a similar dish using Soy Vay® Veri Veri Teriyaki sauce, a thick flavorful sauce with plenty of sesame oil and sesame seeds. (I started my partnership with Soy Vay last month and have been experimenting with a few of their sauces.) Instead of pork, I decided to use ground chicken as a mushroom filling. For the flavoring, I just added minced ginger, scallions, and the Veri Veri Teriyaki sauce. You simply mix together the filling, fill up the mushroom caps, brush on a little olive oil, and sprinkle extra sesame seeds on top. Then the stuffed mushrooms bake in the oven for just 20 minutes.
The mushrooms make for tasty hor d’oeuvres for parties or just a side dish at dinner. You can also mix the filling and stuff the mushrooms ahead of time, and just pop them in the oven before serving. To test the seasoning of the meat mixture, just sauté a small bit of the filling in a skillet, and adjust accordingly with salt and pepper.Read More