Here’s kind of a throwaway experimental recipe.
Stuffed mushroom caps are, of course, really good. But what if you want an appetizer that’s a little more robust? Enter king oyster mushrooms. Hollow one of these out, stuff it with seasoned ground pork and you’ve got a weird, but good, appetizer.
These probably aren’t for everyone, and they don’t present the most attractively, but, hey, they’re an option.
What you’ll need
- Three large king oyster mushrooms
- 2 oz. ground pork
- 2 cloves garlic, minced
- 3T cilantro, chopped
- 1 or 2t Korean barbecue sauce
What to do
Begin heating your oven to 375 degrees F.
For lateral shrooms, trim off the top and hollow out the side of the mushroom with a knife and melon baller (see photo). When done trim the opposite side of the hollow so the shroom lies without wobbling. Chop up the removed sections of mushroom for the stuffing.
For on-end mushrooms, it’s a little trickier. Slice off one end of the mushroom so it can stand on that end. Cut off the mushroom top at a 90-degree angle to the shaft. Depending on how long the mushroom is, you may want to just cut it in half. To hollow it out, use a fish-boning knife or a similarly shallow-bladed knife to slice down from the inside edge of the circumference at an inward angle. Do this around the circumference of the mushroom. Once done, you should be able to carefully pry out a cone of mushroom. From there, just cut straight down around the inside circumference until you’re able to pry out a good-size cavity. It will take a bit of patience, but it’s not hard. Cho up the removed sections of mushrooms for the stuffing.
In a medium bowl, thoroughly mix the ground chopped mushroom pieces, ground pork, garlic, cilantro and Korean barbecue sauce, then stuff the mushrooms with it. Bake at 375 degrees F until the inside of the pork stuffing is 165 degrees (cooked through). Remove the shrooms from the oven and let them cool a bit before serving. They will shed some water as they cool.
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