The filling of Shrimp Stuffed Shiitake Mushrooms is made only of prawns and chopped green onion with a minimum amount of seasoning. But by grilling, shiitake mushrooms produce a wonderful aroma, blending wonderfully with the flavour of the shrimp. It is packed with umami.
Shrimp Stuffed Shiitake Mushrooms is one of the easy shrimp recipes, but it makes quite an impression when you place few stuffed mushrooms on a plate. Just the right size mushroom makes this dish somewhat elegant. Using prawn/shrimp for stuffing also makes this dish classier than using minced meat/ground meat.
In many Japanese recipes stuffed mushrooms are cooked in a frying pan or deep-fried. But I grilled them so that I could minimise the use of oil.
What’s in my Shrimp Stuffed Shiitake Mushrooms
The only flavourings are sake and salt.
- Shiitake mushrooms
- Peeled and deveined fresh prawns/shrimp
- Finely chopped green onions
- Cooking sake
- Corn flour/cornstarch for binding
- Sesame oil
The dish will look good if you use shiitake mushrooms of a similar size. My mushrooms were about 4-5cm/1½-2” in diameter. Using shiitake mushrooms that are much smaller will be too fiddly. The mushrooms also shrink when grilled. If they are very large, you should halve them when serving.
You can use frozen uncooked prawns/shrimp. Sesame oil is used to brush the tray where the stuffed mushrooms are placed.
How to Make Shrimp Stuffed Shiitake Mushrooms
I used a mortar and pestle to smash the prawns to make a prawn paste for stuffing, rather than using a food processor. I felt that it was not worth the effort to wash the food processor after using it for such a small quantity of prawns. Watch the video.
- Remove the stem from the mushrooms and chop them finely.
- Smash the prawns and make them into paste, leaving some small pieces for texture.
- Mix the filling ingredients well, including chopped mushroom stems.
- Dust the inside of the mushroom caps with corn flour.
- Put the prawn mixture on the mushrooms, making a mound.
- Line a baking tray with aluminium foil.
- Place the stuffed mushrooms on a baking tray, and grill for 10 minutes.
Filling the mushroom cap with the prawn paste and shaping it is a bit fiddly, only because the mushrooms are tiny. But I can guarantee you that it is worth the effort.
Shrimp Stuffed Shiitake Mushrooms is a great side dish and pretty easy to make. It is also a perfect bento dish.
Since just a teaspoonful of sesame oil is used to grill them, there are less than 100kcal in this side dish per serving.
Watch How To Make It
The filling of Shrimp Stuffed Shiitake Mushrooms is made only using prawns and chopped green onions with a minimum of seasoning. But by grilling it, shiitake mushrooms produce a wonderful aroma, blending wonderfully with the flavour of the prawns. Shrimp Stuffed Shiitake Mushrooms is packed with umami. Watch the video.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 8 shiitake mushrooms (about 4-5cm/1½-2” in diameter, note 1)
- 100-120g/3.5-4.2oz fresh prawns/shrimp peeled and deveined
- 1 tbsp green onions finely chopped
- 2 tsp cooking sake
- 1/3 tsp salt
- 1 tsp corn flour/cornstarch
- 1 tsp sesame oil
Remove stems from the shiitake mushrooms and chop the stems very finely.
Crush prawns in a mortar and pestle or using the side of a cleaver knife (note 2) until they become paste, but some small bits are still left.
Put the prawn paste, chopped shiitake stems, cooking sake, and salt into a mixing bowl and mix well ensuring that green onions and chopped mushroom stems are evenly mixed.
Place shiitake mushroom caps on a small tray/plate, inside of the cap facing up. Put corn flour/cornstarch on each mushroom and dust the surface of the inside of the cap using a brush (note 3).
Shake excess flour off the mushrooms onto the tray/plate and place the mushroom cap on a cutting board or work bench, dusted side up.
Put the excess corn flour/cornstarch into the prawn mixture and mix the ingredients well.
Divide the prawn mixture into 8 equal portions (note 4). Put the prawn mixture on each mushroom and make a mound-shape, covering the entire surface of the mushroom.
If you see white corn flour/cornstarch around the rim of the mushrooms, wipe it off with a piece of wet kitchen paper.
Line a baking tray with aluminium foil and brush the foil with sesame oil. Place the mushrooms on the tray, facing the prawn side up (note 5).
Grill in oven griller or a broiler for about 10 minutes.
1. If your mushrooms are slightly smaller or larger, adjust the number of mushrooms to more or less as you need to.
2. You can also put the prawns in a plastic bag and use a pestle to crush the prawns.
3. Try not to put corn flour/cornstarch on the outside of the cap. Wipe off if you see white dust on the outside of the cap otherwise it will stay white.
4. If your mushrooms vary in size, adjust the portion size accordingly.
5. If you have excess sesame oil, brush the surface of the prawn.
6. Nutrition per serving. A teaspoonful of sesame oil is included here, but in reality, a very small amount of oil is absorbed into the shiitake mushrooms.
serving: 138g calories: 94kcal fat: 3.1g (5%) saturated fat: 0.5g (2%) trans fat: 0.0g polyunsaturated fat: 1.1g monounsaturated fat: 1g cholesterol: 63mg (21%) sodium: 674mg (28%) potassium: 297mg (8%) carbohydrates: 7.3g (2%) dietary fibre: 2g (8%) sugar: 1.9g protein: 8.6g vitamin a: 2.4% vitamin c: 0.9% calcium: 2.4% iron: 2.6%