Teriyaki Seafood-Stuffed Mushrooms

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https://www.bettycrocker.com/recipes/teriyaki-seafood-stuffed-mushrooms/45071baf-4069-4376-a3a6-e84841bf01ac

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

Ingredients

48
(1 1/2 to 2-inch) fresh whole mushrooms, washed, stems removed
2
garlic cloves, minced
2 1/4
cups water SAVE $
1
(15-oz.) bottle teriyaki sauce
1/3
cup chopped imitation crabmeat (surimi)
1/3
cup chopped water chestnuts
1
tablespoon chopped fresh chives

Steps

  • 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.