Crispy Sesame Panko Mushrooms

1. Prepare Mushrooms

Begin by removing the stems from the mushrooms and chopping them finely.

2. Preheat Oven

Preheat your oven to 350°F to get it ready for baking the stuffed mushrooms.

3. Saute Mushroom Stems

In a skillet over medium heat, add the peanut oil and sauté the chopped mushroom stems for about 3 minutes until you see moisture being released.

4. Add Daikon

Add the finely diced daikon to the skillet and cook for another 5 minutes.

5. Add Garlic

Stir in the minced garlic and continue cooking for 1 minute until fragrant.

6. Add Mirin and Seasoning

Pour in the mirin, then season the mixture with salt and ground white pepper. Cook for an additional 2 minutes.

7. Mix in Panko and Sesame Oil

Turn off the heat and gradually mix in the panko breadcrumbs in batches, along with the toasted sesame oil and water.

8. Fold in Scallions

Fold in the finely chopped scallions and adjust the salt to taste.

9. Grease Baking Sheet

Grease a baking sheet with sesame oil to prevent the mushrooms from sticking.

10. Stuff Mushrooms

Firmly stuff each mushroom cap with the prepared mixture and place them on the baking sheet, ensuring the mounds are well-pressed and stable.

11. Bake Mushrooms

Bake the stuffed mushrooms in the preheated oven for 20 minutes, during which time the tops should become golden and crispy.

12. Toast Sesame Seeds

While the mushrooms are baking, toast the sesame seeds in a small preheated pan for about 3 minutes until they are golden brown, then remove them immediately to prevent burning.

13. Garnish and Serve

Once the mushrooms are done baking, sprinkle them with the toasted sesame seeds, drizzle with a little extra sesame oil, and garnish with additional chopped scallions. Serve warm.