Other Electric Products Recipes

Stuffed Potato Mushroom Skewers

Juicy mushroom caps stuffed with classic parsley mashed potatoes, roasted to perfection. It's a dish full of savory goodness and a fabulous appetizer that's easy to make!

Stuffed Potato Mushroom Skewers Ingredients

Ingredients (makes 8 mushroom skewers):

For Soy Glaze:

1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1 Tbsp. sugar

For Mushroom Skewers:

1 small (about 7 oz.) russet potato
3 cups water
1 tsp. salt
3 Tbsp. mayonnaise
1 Tbsp. minced parsley
24 medium white mushrooms

For Rack:

1 tsp. vegetable oil

Tools:

8 wide flat bamboo skewers (we recommend using flat skewers to prevent the mushrooms from spinning when transferring onto a plate after cooking)

*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.

Soak bamboo skewers in water for 10 minutes or more to prevent from burning.

2

Make the glaze. In a small sauce pan, place soy sauce, mirin, and sugar. Stir and bring to a boil, then simmer for 10 minutes or until reduced to 1/2 of amount. Set aside.

3

Make the mashed potato. Peel and dice potato into large pieces. In a medium pot add water, salt, diced potato and bring to a boil. Cook for 10 minutes or until tender then drain. Mash the potato with a potato masher and set aside.