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Stuffed Shiitake Mushrooms

Stuffed shiitake mushrooms are a classic Korean dish that's simple to make and full of flavor. With their rich, savory filling, they’re perfect as a side dish or a festive appetizer everyone will love!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 6
Calories: 72 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

Main Ingredients
  • 14 fresh shiitake mushrooms (200 g / 7 ounces), make sure the mushroom cap is curved inwards to hold the stuffing.
  • Some all purpose flour (about 1 to 2 Tbsp)
  • 2 large eggs
  • Some cooking oil , I used rice bran oil
Stuffing ingredients
  • 60 g tofu (2 ounces)
  • 60 g beef mince (2 ounces), or your choice of other minced meat
  • 2 tsp soy sauce
  • 1 Tbsp minced spring onion
  • 1/4 tsp minced garlic 
  • 1 tsp sesame oil
  • A few sprinkles ground black pepper

Instructions

    Cup of Yum
  1. Rinse the mushrooms in cold water and pat dry with some kitchen paper towel. As you pat dry the mushrooms, remove the mushroom stems with your hands. Set aside the mushroom head and the stem in separate groups as you progress.
  2. Lightly carve the mushroom head surface with a small knife to make a star or flower head shape for the look. (This step can be optional but it presents better.) Keep the mushroom skin that comes out as you carve it. Set aside the mushroom head and the mushroom skin on separate plates as you progress.
  3. Finely dice the leftover mushroom stems (from step 1) and the carved out mushroom skin (from step 2). Put them into a mixing bowl.
  4. Pat dry the tofu with kitchen paper to remove excess water and mince it with a knife. Add it into the mixing bowl.
  5. Pat dry the beef mince with kitchen paper to remove excess blood and mince it with a knife. Add it into the mixing bowl.
  6. Add the rest of the stuffing ingredients in the mixing bowl and mix them well with your hands.
  7. Line all the mushrooms on a large plate with the heads facing down. Scatter the flour lightly onto the mushroom hole where we will add the stuffing.
  8. Fill the mushrooms with the mixed stuffing ingredients from step 6. Finish off by sprinkling some flour on top of the stuffing.
  9. Break the eggs in a clean bowl and whisk them well.
  10. Heat a frying pan on medium heat and add some oil.
  11. Once the pan is heated, lightly dip the stuffed mushrooms into the egg bowl (only dip the stuffed side for better visual look of the mushroom) and place the mushrooms onto the pan and cook (the stuffed side is cooking first). When the stuffed side is all cooked (in about 2 mins), turn it over quickly and lightly cook the mushroom on the head side. Remove them from the heat. Repeat this until you cook up all the mushrooms.
  12. Serve on a plate and enjoy! (This Korean sweet and tangy soy dipping sauce pairs well with them.)

Notes

  • 1 Tbsp = 15 ml

Nutrition Information

Calories 72kcal (4%) Carbohydrates 2g (1%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 61mg (20%) Sodium 145mg (6%) Potassium 165mg (5%) Sugar 1g (2%) Vitamin A 90IU (2%) Vitamin C 0.2mg (0%) Calcium 13mg (1%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 72

% Daily Value*

Calories 72kcal 4%
Carbohydrates 2g 1%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 61mg 20%
Sodium 145mg 6%
Potassium 165mg 4%
Sugar 1g 2%
Vitamin A 90IU 2%
Vitamin C 0.2mg 0%
Calcium 13mg 1%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.