Stuffed Chinese Black Mushrooms

Dried Chinese black mushrooms soaked until plump, then stuffed with a savory mixture of crushed tofu, fresh ginger, garlic, scallion, sesame oil, and soy sauce. Grilled or broiled until the filling sets and the mushroom edges char slightly. These are a stunning plant-based appetizer with deep, umami-rich flavor.

Dried Chinese black mushrooms (shiitakes) have a more concentrated, meaty flavor than fresh ones. Soaking them for at least 20 minutes rehydrates the caps while keeping their chewy, dense texture. The rehydrated caps create perfect little cups for the filling.

The tofu gets crushed, not sliced or cubed. You want a crumbly texture that mixes evenly with the aromatics and holds together when mounded into the mushroom caps. Wheat germ (or breadcrumbs) binds the filling and absorbs excess moisture.

Sesame oil and toasted sesame seeds run through the filling, adding a nutty depth that ties the Chinese flavors together. Fresh ginger keeps everything bright and sharp.

Chef Tips

• Soak the mushrooms in hot water for faster rehydration. Save the soaking liquid for broths and sauces.
• Remove the stems completely. They’re too tough to eat and take up space meant for filling.
• Mound the filling generously on top of each cap. It shrinks slightly during cooking.
• A stovetop grill or very hot cast iron pan gives the best char marks in 3 to 5 minutes.

Variations

• Shrimp stuffed: Replace tofu with minced raw shrimp for a non-vegetarian version with a bouncy texture.
• Hoisin glazed: Brush with hoisin sauce during the last minute of cooking for a sweet, sticky finish.
• Panko crusted: Top each stuffed mushroom with panko breadcrumbs before broiling for extra crunch.