Asian Stuffed Mushrooms by Karen of The Food Charlatan for I Heart Naptime
Hi! I’m Karen, and I’m a recovering charlatan.
Years ago, a few months before our wedding, my husband Eric and I decided to do a wedding registry at Bed Bath and Beyond. The trip was quite revealing. Eric wanted to register for practical things, like waffle-irons and olive oil dispensers.
Me: “What would we even use that for??”
Him: “Um…to cook?”
When we got married I think I was pretty good at making hot dogs. Oh and chocolate chip cookies, an essential life skill.
As time went on though, I did pick up an awesome knack for fooling people into THINKING that I could cook. Turns out all you have to do is read a recipe.
Now I blog about all the fun we have in the kitchen over at The Food Charlatan, where you can read about how I do stupid things like leave trails of sugar through half the grocery store when I didn’t notice the bag split, or accidentally letting my children roll away in the cart when I’m loading the trunk. (Someday they will write on my tombstone, “Beloved Cook; Tolerated Mother.”)
Today we are talking Asian Stuffed Mushrooms. Asian is the perfect cuisine for January when we are being all cliché and dieting and stuff. Tons of flavor, but not calorie-heavy. These mushrooms are stuffed with carrots, ginger, and cilantro, then drizzled with a 2-ingredient sauce: coconut milk and Sweet Chili Sauce (<<see photo below). The result is a perfectly spiced appetizer for game-day, or heck even an easy dinner.
Asian Stuffed Mushrooms
- 8 ounces cream cheese * softened
- 1 egg yolk
- 1 large green onion chopped (1/4 cup)
- 1 clove garlic minced
- 1 medium carrot shredded (heaping 1/3 cup)
- 1/4 cup cilantro chopped
- 1 or 2 teaspoons ginger minced
- juice from half a lime at least 1 tablespoon
- 1/4 teaspoon salt
- 12 large mushrooms
- 1/2 cup Sweet Chili Sauce
- 1/2 cup coconut milk*
- lime wedges and chopped cilantro to garnish
- Preheat your oven to 375 degrees F.
- In a medium bowl combine cream cheese, egg yolk, green onion, garlic, shredded carrot, cilantro, ginger, lime juice, and salt. Stir until creamy. Set aside.
- Clean the mushrooms thoroughly by washing or brushing them. Remove the stems from the mushrooms and discard. (See photos for stem removal tips).
- Place the mushrooms top down in a 2-quart baking dish. Use a spoon to fill each mushroom with the cream cheese mixture.
- In a glass measuring cup, add about 1/2 cup Sweet Chili Sauce and about 1/2 cup coconut milk. (Taste it to see what ratio you like.)
- Drizzle the sauce over the mushrooms. Bake uncovered at 375 F for 20-25 minutes, or until the tops have started to brown.
- Serve hot. Garnish with lime and cilantro.