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Asian stuffed mushrooms recipe topped with crispy fried shallots, furikake, and savory umami filling.

Asian Stuffed Mushrooms

Victoria Sandra
These savory stuffed mushrooms deliver a perfect umami punch with a creamy miso and Kewpie mayo filling, topped with a golden Parmigiano Reggiano crust for the ultimate party appetizer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine Asian Fusion
Servings 4 servings
Calories 145 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Medium skillet
  • Mixing bowl

Ingredients
  

  • 16 large mushrooms white or brown
  • 2 tbsp butter
  • 4 oz cream cheese
  • 1/4 cup mayo kewpie mayo preferred
  • 1 tbsp white miso
  • 1/4 cup Parmigiano Reggiano cheese finely grated
  • parsley finely chopped, to finish

Instructions
 

Prep the caps and set yourself up for success

  • Preheat your oven to 400°F and line a baking sheet with parchment paper. Trim the dry ends of the mushroom stems and gently pop the stems out to create intact caps.
  • Place the mushroom caps hollow-side up on the baking sheet. If any caps are unstable, shave a tiny sliver off the bottom so they sit flat.

Sauté the mushroom stems for deep flavor

  • Finely mince the removed stems. Melt the butter in a medium skillet over medium heat and sauté the stems until they are soft, golden, and aromatic.
  • Remove the skillet from the heat and allow the stems to cool slightly so they do not melt the creamy filling base.

Mix the umami filling and stuff

  • In a mixing bowl, combine the cream cheese, mayo, and white miso until the mixture is glossy and smooth. Fold in the sautéed mushroom stems and season with black pepper.
  • Spoon the filling into each mushroom cap, creating a small mound. Sprinkle each mushroom generously with finely grated Parmigiano Reggiano.

Bake, then finish while they are hot

  • Bake the mushrooms for 20 minutes until the filling is hot and the cheese tops are melted. Immediately garnish with chopped parsley before serving.

Notes

Pro Tip: To prevent watery mushrooms, wash them quickly under running water and pat them dry immediately rather than soaking them.
Storage Tip: Leftovers can be stored in the refrigerator for a couple of days. For the best texture, reheat them in an air fryer to restore the golden crust.
Sogginess Prevention: If your mushrooms are particularly large or juicy, pre-roast the empty caps for 5 minutes at 400°F and drain any liquid before adding the filling.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 145kcalCarbohydrates: 4gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 30mgSodium: 290mgPotassium: 165mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 2mgCalcium: 8mgIron: 2mg
Keyword asian stuffed mushrooms recipe, miso mushrooms, party appetizer
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