Ingredients45 m servings 142 cals
- Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
- In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Per Serving: 142 calories; 8.5 g fat; 5 g carbohydrates; 12 g protein; 37 mg cholesterol; 403 mg sodium. Full nutrition
ReviewsRead all reviews 4
A great recipe. I've been told that I have to make them...and lots of them for a house warming party. I'm afraid my boyfriend'll eat em all!
Instead of the turnip, try a little finely chopped bok Choy...And add a little crushed garlic.
The only changes I made to this recipe were to add a bit of minced garlic and to substitute bok choy for the Chinese salted turnip. The stuffing itself tasted okay, but it pulled away oddly from...