Teriyaki Seafood-Stuffed Mushrooms

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

  • prep time 45 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 48

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    10
    (
    Calories from Fat
    0),
    % Daily Value
    Total Fat
    0g
    0%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    3g
    3%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    Free
    *Percent Daily Values are based on a 2,000 calorie diet.
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