Looking for an Asian-styled appetizer? Then enjoy these fresh mushrooms cooked in teriyaki sauce with surimi and water chestnuts.
Teriyaki Seafood-Stuffed Mushrooms
- Prep Time 45 min
- Total 1 hr 15 min
- Servings 48
- Ingredients 7
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
Instructions
-
Step1Remove stems from mushrooms; discard or reserve for a future use.
-
Step2In 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.
-
Step3Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
-
Step4Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
-
Step5Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.
Nutrition
10
Calories
0g
Total Fat
1g
Protein
3g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 10
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 440mg
- 18%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
FreeTips from the Betty Crocker Kitchens
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