Mushroom Shrimp Paste Sliders
A creative, bite-sized appetizer featuring savory shrimp paste stuffed inside seared mushroom caps, topped with melted cheese and fresh vegetables.
These delightful mushroom sliders are a clever twist on classic comfort food, swapping traditional buns for earthy, seared mushroom caps. The shrimp paste filling provides a succulent, protein-rich center that is enhanced by a flavorful glaze made from the mushrooms own juices. They make for a charming, healthy, and visually impressive snack that is perfect for any gathering.
Ingredients
- 12 fresh white mushrooms
- 200 g shrimp paste
- 4 slices cheddar cheese
- 1/2 lettuce leaf
- 6 cherry tomatoes
- 1/2 cucumber
- 2 tbsp cooking oil
- 1 tsp light soy sauce
- to taste salt
- to taste black pepper
Instructions
- 1Remove mushroom stems
After washing and drying the mushrooms, gently remove the stems to widen the opening. This creates a cavity perfect for holding the shrimp paste filling.
Tip: Be careful not to damage the mushroom cap while removing the stem. - 2Sear the mushroom caps
Heat a small amount of oil in a pan over medium heat. Place the mushroom caps into the pan and sear them to release their natural moisture.
Tip: Keep the liquid released by the mushrooms; it adds great flavor to the final sauce. - 3Fill with shrimp paste
Take the hollowed mushroom caps and pipe the prepared shrimp paste into the center of each one, filling them generously.
Tip: Using a piping bag makes it easier to get an even, professional-looking mound of shrimp paste in each mushroom. - 4Sear the shrimp side
Add a little more oil to the pan. Place the shrimp-stuffed mushrooms into the pan with the shrimp paste side facing down. Sear until the shrimp paste turns golden brown and develops a crust.
Tip: Sear over medium-high heat to get a nice color without burning the mushrooms. - 5Simmer in sauce
Pour the reserved mushroom liquid mixed with a splash of light soy sauce over the mushrooms. Cover the pan with a lid and simmer for a few minutes to allow the flavors to penetrate the shrimp and mushrooms.
Tip: Dont overcook, as the mushrooms will soften quickly once the lid is on.
