MEATBALL STUFFED MUSHROOMS RECIPES

Steps:

• For the meatballs, preheat the oven to 400°F
• Line a baking sheet with parchment paper, lightly spray with nonstick cooking spray and set aside
• Place the tofu in a microwave on high heat for 3 minutes
• Drain off all the excess water and set aside to cool
• In a large bowl, add the ground chicken breast, ground chicken thighs, panko, sesame oil, scallions, garlic, ginger, beaten eggs, soy sauce, five-spice powder, salt and black pepper to taste
• Mix until well incorporated, fold in the tofu and chill for about 20 minutes
• Roll the meat mixture into 2-inch balls and place on the prepared baking sheet
• (You should end up with 18 to 20 meatballs
• ) Bake until cooked through, about 16 minutes, then set aside
• While the meatballs cook, prepare the rice mixture
• Place a metal colander inside a Dutch oven or heavy-bottomed pot with a lid
• Add enough water to reach just below the bottom of the colander
• Put the colander in the sink, drain the soaked rice into it, then put the rice-filled colander back inside the pot
• Bring the water in the pot to a simmer over medium heat, then cover the pot with a lid and reduce the heat to maintain a low, steady simmer
• Steam the rice, covered, for about 12 minutes
• Using a rubber spatula, fold the rice over itself to make sure it cooks evenly
• Place the lid back on and continue steaming for about 12 minutes more
• The individual grains should be firm and hold together
• Remove from the heat and set aside
• In a large skillet set over medium-high heat, saute the mushrooms in the butter for about 6 minutes, then transfer to a plate and set aside
• In the same pan, sweat the shallots for about 5 minutes, then add the ginger and cook for about 2 minutes
• Deglaze with the wine and finish with the sesame oil
• Fold into the cooked rice with the mushrooms and season with salt to taste
• Heat some water in a large bamboo steamer or large pot with a steamer insert
• Meanwhile, to assemble, place a blanched cabbage leaf on a large piece of plastic wrap
• Place a small portion of the rice mixture in the center of the cabbage
• Place one meatball in the center of the rice and gather everything to form a small round bundle
• Tie the plastic wrap into a knot, cut of the excess wrap and repeat with the remaining ingredients
• Steam the bundles, in batches if needed, until heated through, about 3 minutes
• Unwrap the bundles and serve about 2 to 3 per person in broth garnished with scallions

Steps:

• Preheat the oven to 350°F.
• Lightly oil a small baking dish.
• Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
• Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
• Add Italian bread crumbs, egg, clam juice, mixing well.
• Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
• Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
• Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
• Cover and place in oven for about 35- 40 minutes.
• Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
• Garnish with freshly diced parsley.
• Serve hot.