Teriyaki Seafood-Stuffed Mushrooms

Looking for Asian-styled appetizers? Then enjoy these fresh mushrooms cooked in teriyaki sauce with surimi and water chestnuts.

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Servings 48

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ingredients 7
Prep Time 45 min
Total Time 1 hr 15 min

Ingredients

48: (1 1/2 to 2-inch) fresh whole mushrooms, washed, stems removed

2: garlic cloves, minced

2 1/4: cups water

1: (15-oz.) bottle teriyaki sauce

1/3: cup chopped imitation crabmeat (surimi)

1/3: cup chopped water chestnuts

1: tablespoon chopped fresh chives

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Directions

1 Remove stems from mushrooms; discard or reserve for a future use.
2 In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
3 Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
4 Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
5 Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.

EXPERT TIPS

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Expert Tips

Purchased teriyaki sauce combined with extra garlic is a nice change from a typical marinade for mushrooms.

Surimi is mild whitefish that is cleaned, pressed and tinted to look like crustaceans or shellfish. A centuries-old Japanese tradition, surimi is often prepared using Alaskan pollock.

For Teriyaki Vegetable-Stuffed Mushrooms, omit the surimi and use a few different colors of bell peppers. To keep colors fresh, finely chop the peppers and combine them with water chestnuts just before serving.