Asian Stuffed Mushrooms
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Asian stuffed mushrooms are the perfect side dish or appetizer. This recipe is filled with flavor thanks to a simple creamy stuffing and a 2-ingredient drizzle sauce.
Ingredients
Instructions
Preheat your oven to 375°F.
In a medium bowl, combine cream cheese, egg yolk, green onion, garlic, shredded carrot, cilantro, ginger, lime juice and salt. Stir until creamy. Set aside.
Clean the mushrooms thoroughly by washing or brushing them. Remove the stems from the mushrooms and discard. (See photos for stem removal tips).
Place the mushrooms top down in a 2-quart baking dish. Use a spoon to fill each mushroom with the cream cheese mixture.
In a glass measuring cup, add about 1/2 cup sweet chili sauce and about 1/2 cup coconut milk. (Taste it to see what ratio you like.)
Drizzle the sauce over the mushrooms. Bake uncovered for 20-25 minutes, or until the tops have started to brown.
Serve hot. Garnish with lime and cilantro.
Nutrition
- Calories
- 119 kcal
- Carbohydrate Content
- 8 g
- Protein Content
- 2 g
- Fat Content
- 9 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 37 mg
- Sodium Content
- 223 mg
- Fiber Content
- 1 g
- Sugar Content
- 6 g
- Serving Size
- 1 mushroom
