Stuffed Shiitake Mushrooms with Hoisin-chili Glaze

From ABINGDON MANOR AN EXTRAORDINARY INN & RESTAURANT
Small or large Shiitake mushrooms depending on presentation
12 oz. bulk pork sausage (I use hot Jimmy Dean)
1/2 cup Hoisin sauce (available at Oriental groceries)
1/4 - 1/2 teaspoon garlic chili sauce
Chopped fresh chives

Stem mushrooms and place stem side up on a rimmed baking sheet. Mound each with sausage and cover. Stir Hoisin and chili sauces in a small sauce pan over medium heat until warm and well combined.

Brush glaze on mushrooms (can be prepared to this point and refrigerated until ready to bake). Bake in a 400 degree oven for approximately 15 minutes. Sprinkle with fresh chives and serve.

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