Asian Shiitake Mushrooms Stuffed with Pork

I use different sized shiitakes, which I think is nice for different appetites. The dipping sauce gives it a wonderful flavor. I never tried it, but you could substitute button mushrooms for the shiitake ones. 

Shiitake Mushroom
Different sized Mushrooms
Stuffed Mushrooms
Browning the Stuffing
Pork Stuffing
The Stuffing
Pork Stuffed Shiitake Mushrooms
Frying the mushrooms
Stuffed Mushrooms
Stuffing the Mushrooms
Stuffed Shiitake Mushrooms
Bon Appetite

Ingredients: 

12-20 shiitake mushrooms 

4 TBS soy sauce
4 TBS rice vinegar
½-1 tbs Siracha chili sauce
5 tsp fresh ginger (minced)
1 lb. or less ground pork 
½  cup minced water chestnuts 
2 scallions (thinly sliced)
1 TBS cornstarch
1 large garlic (minced) 
1 ½ tbs salt 
½ tbs pepper
1 TBS vegetable oil

Directions:
Preheat the oven to 425°.

For the dipping sauce, mix the soy sauce, rice vinegar, chili sauce and 3 tsp of the ginger in a bowl.

Clean the mushrooms and take the stems off. I freeze the stems for making homemade broth. In a bowl, mix the pork with the water chestnuts, scallions, cornstarch, garlic, salt, pepper and the remaining 2 teaspoons of ginger. Fill the mushroom caps with the pork mixture. In a very large, ovenproof non-stick skillet, heat the oil. Add the mushrooms, pork side down and cook until browned, about 3 minutes. Turn and cook for one minute. Transfer the skillet to an oven and bake for about 7 minutes or until the pork is cooked. Serve with the dipping sauce. 

Guten Appetit!
Recipe by Grace Parisi 
by©Sunnycovechef