Savory Meat-Stuffed Button Mushrooms

Juicy button mushrooms filled with a savory seasoned beef paste, pan-seared to a golden brown and simmered in a rich garlic soy reduction.

Ingredients

• 500 g fresh white button mushrooms
• 300 g ground beef
• 1 egg
• 1 head garlic
• 1 pinch five-spice powder
• 1.5 tsp white sugar
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1.5 tbsp dark soy sauce
• 1 tbsp cornstarch
• 0.5 bowl water
• as needed cooking oil
• to taste chopped green onions
• to taste white sesame seeds

Instructions

1. 1Prepare the button mushrooms

   

   Take fresh button mushrooms, remove their stems, and carefully peel the skin off the caps. Save the trimmed stems and peels to be used later in the mixture.

   Tip: Keep the stems and peels; they add extra flavor and moisture when blended into the meat.
2. 2Add ground beef to the processor

   

   Place a block of raw ground beef directly into a small food processor bowl that already contains the reserved mushroom stems and peels.

   Tip: Ensure the food processor is dry before adding ingredients for a smoother blend.
3. 3Season the meat and mushroom mixture

   

   Add a spoonful of white sugar into the food processor containing the ground beef, chopped mushroom trimmings, and cracked egg to balance the savory seasonings.

   Tip: Ensure the sugar is evenly distributed so it dissolves smoothly into the paste during blending.
4. 4Blend into a smooth paste

   

   Blend all the ingredients together in the food processor until they form a smooth, sticky, and well-seasoned meat paste.

   Tip: Blend thoroughly until the mushroom pieces are completely minced and bound with the meat.
5. 5Stuff the mushroom caps

   

   Use a spoon to take portions of the blended raw meat filling and pack it tightly into the hollowed cavity of each mushroom cap.

   Tip: Press the meat firmly into the mushroom cap so it stays secure and doesnt separate while cooking.
6. 6Prepare the savory sauce

   

   Pour water into a small patterned bowl containing minced garlic and a dark liquid sauce mixture, then stir everything together.

   Tip: Mix the sauce components thoroughly so the sugar and seasonings dissolve evenly before cooking.
7. 7Sear the stuffed mushrooms

   

   Carefully place each stuffed mushroom meat-side down into a preheated frying pan with hot oil to sear the meat mixture, helping it hold its shape and develop a golden crust.

   Tip: Do not move the mushrooms immediately after placing them in the pan to ensure a proper sear.
8. 8Flip the stuffed mushrooms

   

   Use tongs to gently flip the stuffed mushrooms in the pan once the meat side has developed a rich, golden-brown seared crust.

   Tip: Grip the mushrooms carefully by their caps with tongs to avoid breaking the seared meat layer.
9. 9Pour in the garlic sauce

   

   Pour the pre-mixed dark garlic sauce directly over the seared stuffed mushrooms in the pan to build flavor and provide liquid for simmering.

   Tip: Pour the sauce evenly around and over the mushrooms so every piece absorbs the seasoning.
10. 10Simmer with a lid

    

    Cover the frying pan with a glass lid and let the stuffed mushrooms simmer, allowing them to absorb the sauce and release their natural juices.

    Tip: Keep the heat at a medium level so the sauce reduces slowly without burning.
11. 11Coat in thickening sauce

    

    Use tongs to flip the simmering mushrooms once more as the dark sauce thickens, ensuring they are evenly coated on all sides.

    Tip: Baste the mushrooms with the remaining sauce in the pan for an extra glossy finish.
12. 12Garnish with sesame seeds and green onions

    

    Sprinkle chopped green onions and white sesame seeds evenly over the bubbling, glazed stuffed mushrooms in the pan to add a fresh aroma and visual appeal before serving.

    Tip: Add the green onions and sesame seeds just before turning off the heat so they retain their fresh color and crunch.

Storage & Reheating

Burn It Off

Frequently Asked Questions