Portobello Mushroom Stuffed with Shrimp and Minced Meat
Portobello mushrooms stuffed with a fresh shrimp and minced meat filling are a recipe featuring shrimp from the Spoonsparrow collection. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 Portobello gourmet mushrooms (ca. 600 g)
- 100 g shrimp (meat; raw and peeled)
- 100 g mixed ground meat
- 2 spring onions (cleaned, finely chopped)
- 1 Garlic clove
- 2 tbsp coriander leaves (finely chopped)
- 0.5 tsp ground ginger
- 1 tsp Cornstarch
- 1 tbsp Sesame oil
- 3 tbsp light soy sauce
- Salt
- black pepper (ground)
- 3 tbsp red paprika cubes
- chopped coriander leaves (for garnish)
Instructions
-
1.
Carefully remove the stems from the mushrooms and lightly salt the caps inside.
-
2.
Mix chopped spring onions, shrimp, and ground meat; press in garlic, add 1 tsp sesame oil, 1 tbsp soy sauce, coriander, ginger, cornstarch, pepper, and salt; stir thoroughly and season to taste.
-
3.
Distribute this filling into the mushroom caps and place them side by side on a flat plate. (Optionally steam in two portions)
-
4.
Mix remaining soy sauce and sesame oil and drizzle over the mushrooms.
-
5.
Fill a wok or large pan about 3 cm with water, set a steamer basket on top, bring to a boil, then steam the mushrooms covered at medium heat for about 8 minutes.
-
6.
Serve the finished mushrooms on a plate, drizzle with the resulting cooking liquid, and sprinkle with coriander leaves and paprika cubes.
