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
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Remove stems from the shiitake mushrooms and chop the stems very finely.
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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.
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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.
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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).
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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.
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Put the excess corn flour/cornstarch into the prawn mixture and mix the ingredients well.
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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.
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If you see white corn flour/cornstarch around the rim of the mushrooms, wipe it off with a piece of wet kitchen paper.
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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).
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Grill in oven griller or a broiler for about 10 minutes.
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Serve immediately.
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%