I made this stuffed Shiitake mushrooms yesterday. This stuffed Shiitake mushrooms are a fusion of Japanese and Italian I invented because my husband loves parmigiano. The combination of Shiitake mushroom and parmigiano cheese works quite well.
Ingredients
12-15 Shiitake mushrooms, stem removed
200g of ground chicken
80g of Tofu *Or, 2 tablespoons of bread crumble.
1 egg
1 heaping tablespoon of finely grated parmigiano cheese
salt and pepper
<for coating>
flour
1-2 egg
bread crumble
<for serving>
Lemon and salt
Instruction
1. In a bowl, mix ground chicken, tofu, 1 egg, finely grated parmigiano cheese and salt and pepper with a hand until it all are combined well. While doing this, try to squeeze and break tofu.
2. Sprinkle flour around Shiitake mushroom well. This will make the meat stay inside of Shiitake.
3. With a spoon, put the meat mixture on Shiitake mushrooms. No need to be flat, you can make a small cute ball shape.
4. Prepare the flour in a small flat plate, whisked egg in a bowl, and bread crumble in a large flat plate.
5. Dip mushroom with meat mixture in flour, then whisked egg, then finally coat with bread crumble.
6. Heat oil in a pot to 170C. Deep fry shiitake mushrooms, about 4 at a time, starting from the meat side down. About at 3 mins, turn over the mushroom. Cook until it becomes golden brown on both side. Take them out on a kitchen paper on a plate. Check the inside, insert the toothpick and if the liquid coming out is not looking pink or red, it is cooked enough.
7. Serve with salt and lemon.