Hosting a party? Try these Easy Asian Stuffed Mushrooms – perfect vegan appetizer for the holidays, Lunar New Year and beyond! This post is sponsored by Lee Kum Kee. All delicious opinions are my own.
Easy Asian Stuffed Mushrooms
Love little bites packed with flavor? Me too!
We just hosted our first holiday party in years, with over 50 people at our home. What makes our holiday party so popular? We always have a HUGE selection of amazing appetizers. But with lots of folks on special diets, it can be challenging to create delicious little bites for my vegan family and friends. Inspired by the upcoming Lunar New Year, I made these Easy Asian Stuffed Mushrooms. They were such a hit!
Find out what flavor combo made these mushrooms disappear faster than you can say “Merry Christmas” and how easy this recipe comes together for your next get together.
Ain’t No Shame in the Stuffed Mushroom Obsession Game
Stuffed mushrooms don’t get enough love when it comes to appetizer season. They really don’t. Always a hit at our holiday party, I was shocked to find that most stuffed mushroom recipes were NOT vegan-friendly. This is super hard when I have tons of family and friends that are now eating all vegan all of the time.
Surely we can come to a happy medium, right? So in combination with my favorite Asian flavors and one of my favorite holiday appetizers, I took a departure from the usual cheesy-stuffed mushrooms for this Easy Asian Stuffed Mushrooms with a vegan twist.
What’s my secret to delicious authentic Asian flavors? I use Lee Kum Kee sauces in my Asian inspired recipes. Lee Kum Kee is a leading maker of authentic Asian sauces and condiments for over a century, and this year the brand is celebrating 130 years of authentic flavor and quality sauces.
The Lee Kum Kee Panda Brand Sweet Soy Sauce is the perfect sauce to bring out the sweet carrot and mushroom combo all with a signature flavor of soy sauce.
And for a finishing touch? Drizzle with a little Lee Kum Kee Chiu Chow Chili Oil for a hint of spice! Just as tasty as it’s cheesy counterpart, you certain won’t miss the cheese in this flavor-packed mushroom bite.
Easy Asian Stuffed Mushrooms Recipe
Hello, delicious! Inspired by our holiday party and the upcoming Lunar New Year, I took to the kitchen to whip up some tasty goodness and this Easy Asian Stuffed Mushrooms recipe. The secret is in the sweet sauces, y’all!
Ingredients:
- 24 large button mushrooms
- 1 TBSP cooking oil
- 1/4 cup sliced green onions (about 2)
- 1/4 cup carrots, finely diced
- 1 clove of garlic, minced
- 1 TSBP Lee Kum Kee Panda Brand Sweet Soy Sauce
- 1/2 cup panko bread crumbs
- 1/4 cup of cashews, diced
- 1/2 TBSP toasted sesame seeds
- 1 tsp Lee Kum Kee Chui Chow Chili Oil (I love this stuff! See my Asian Shrimp Po Boy Recipe for more.)
Directions:
- Rinse and drain mushrooms and remove stems, reserving caps. Chop about 1 cup of stems.
- In medium saucepan over medium low heat, cook stems, green onions, carrots, garlic and Lee Kum Kee Panda Brand Sweet Soy Sauce in cooking oil until tender. Stir in panko bread crumbs, cashews, and toasted sesame seeds. Remove from heat.
- Spoon mixture into mushroom caps. Arrange mushrooms, stuffing side up in 13×9 baking pan.
- Bake at 425 degrees for 8-10 minutes, or until heated through.
- Drizzle with Lee Kum Kee Chiu Chow Chili Oil (be sure to mix the jar well before drizzling). Serve warm.
Need a printable recipe? I’ve got you covered:
Easy Asian Stuffed Mushrooms
Ingredients
- 24 large button mushrooms
- 1 TBSP cooking oil
- 1/4 cup sliced green onions about 2
- 1/4 cup carrots finely diced
- 1 clove of garlic minced
- 1 TSBP Lee Kum Kee Panda Brand Sweet Soy Sauce
- 1/2 cup panko bread crumbs
- 1/4 cup of cashews diced
- 1/2 TBSP toasted sesame seeds
- 1 tsp Lee Kum Kee Chui Chow Chili Oil I love this stuff! See my Asian Shrimp Po Boy Recipe for more.
Instructions
- Rinse and drain mushrooms and remove stems, reserving caps. Chop about 1 cup of stems.
- In medium saucepan over medium low heat, cook stems, green onions, carrots, garlic and Lee Kum Kee Panda Brand Sweet Soy Sauce in cooking oil until tender. Stir in panko bread crumbs, cashews, and toasted sesame seeds. Remove from heat.
- Spoon mixture into mushroom caps. Arrange mushrooms, stuffing side up in 13x9 baking pan.
- Bake at 425 degrees for 8-10 minutes, or until heated through.
- Drizzle with Lee Kum Kee Chui Chow Chili Oil (be sure to mix the jar well before drizzling). Serve warm.
Holy yum!
Vegan never tasted so good with these Easy Asian Stuffed Mushrooms, the perfect appetizer for the holiday season. You can bring Asian-inspired dished to your dinner table with Lee Kum Kee and find them in the Asian food aisle of your local grocery store. With over 130 years under their belt, they know their Asian flavors! Be sure to head over to the Lee Kum Kee website for more delicious recipe inspiration too.
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Would you serve these Easy Asian Stuffed Mushrooms at your next get together?
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Megan says
These look amazing!