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Teriyaki Seafood-Stuffed Mushrooms
Teriyaki Seafood-Stuffed Mushrooms
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Delight in teriyaki-infused mushrooms with savory surimi and crunchy water chestnuts for a flavorful Asian appetizer.
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:
  • Separate mushroom caps from stems, saving stems for another recipe if desired.
  • In a Dutch oven, mix together mushroom caps, garlic, water, and teriyaki sauce. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 15-20 minutes until mushrooms are fully cooked, stirring occasionally.
  • After draining the mushrooms, lay them on paper towels to dry completely. Let them cool for about 15 minutes until they reach room temperature.
  • In a medium bowl, mix together imitation crabmeat and water chestnuts until well combined.
  • Stuff each mushroom cap generously with a delicious crabmeat mixture, then top with a sprinkle of fresh chives. Enjoy right away or chill until you're ready to serve.

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