stuffed mushrooms


  • 24 medium-sized mini bella, cremini or button mushrooms
  • 2 Tbsp. Olive Oil
  • 6 ounces ground pork
  • 1 Tbsp. teriyaki sauce
  • 1 Tbsp. sesame oil
  • 1 1/2 cups spinach, finely shredded
  • ¼ cup Water chestnuts, finely diced
  • ¼ cup Hoisin sauce


Preheat oven to 450°F
Prep the mushroom caps:

  • Clean the mushrooms with a damp paper towel or cloth.  Remove the stems
  • Place the mushrooms, gill-side down, on a foil-lined baking sheet, and brush them with the olive oil.
  • Place the mushrooms in the oven for 12 minutes.
  • Remove the pan from the oven, flip over the mushrooms, and cook for another 5-10 minutes, or until most of the liquid released by the mushrooms has evaporated.
  • Remove from the oven and let cool
  • Turn oven heat down to 350°F

While the mushroom caps are cooking, combine the ground pork, teriyaki sauce, sesame oil, spinach and water chestnuts in a small bowl.  When the mushroom caps have cooled, fill each cap with a rounded spoonful of the stuffing mixture and place them on a foil-lined cookie sheet.

Bake in the oven for 10 minutes.  Remove from oven and brush each mushroom with the hoisin sauce.  Serve immediately.