Stuffed shiitake mushrooms are a beloved Korean holiday dish, often enjoyed during festive celebrations. Simple to make and packed with healthy protein, their rich, savory filling makes them perfect as a side dish or a festive appetizer everyone will love!

Today, I’m bringing you a protein-packed recipe for stuffed shiitake mushrooms. And yes, these are shiitake mushrooms, not hot cross buns! 😂 I didn’t even notice the resemblance until my husband pointed it out. Now, I can’t unsee it!

This dish is one of my husband’s absolute favorites. Without fail, every time I make it, he asks if I’ve shared the recipe on My Korean Kitchen yet. Well, the wait is finally over, and here it is! You can stop asking now, honey. 😉

Stuffed shiitake mushrooms, or Pyogo Beoseot-jeon (표고버섯전) in Korean, are especially popular during festive holidays like Chuseok (Korean harvest festival) and Seollal (New Year’s Day). No one can say for sure why they became a holiday staple, but I have my theory. These mushrooms are loaded with healthy protein, making them feel extra special. Back in the day, meat wasn’t an everyday indulgence in Korea unless you were wealthy, so dishes like this were a true treat for special celebrations. Makes sense, right?

Luckily, these mushrooms are super easy to make! The only part that takes a little extra time is carving the decorative pattern into the mushroom caps. But don’t feel pressured to do it if you’re short on time (or just don’t care about the aesthetics). They’ll still taste amazing!

For this recipe, I combined tofu and minced beef for my protein, but you can easily swap in your favorites. Whether it’s seafood, different meats, or just tofu, this dish is incredibly versatile.

I hope you and your loved ones enjoy these stuffed shiitake mushrooms as much as we do!

Ingredients

Main

14 to 16 fresh shiitake mushrooms (200g, 7 ounces) – make sure the mushroom cap is curved inwards to hold the stuffing.
Some all-purpose flour (about 1 to 2 Tbsp)
2 large eggs
Some cooking oil – I used rice bran oil

Stuffing

60g (2 ounces) tofu
60g (2 ounces) beef mince (or your choice of other minced meat)
2 tsp soy sauce
1 Tbsp minced spring onion
¼ tsp minced garlic
1 tsp sesame oil
A few sprinkles of ground black pepper

*1 Tbsp = 15 ml

How to Make Stuffed Shiitake Mushrooms

1.Rinse the mushrooms in cold water and pat dry with some kitchen paper towel. As you pat dry the mushrooms, remove the mushroom stems with your hands. Set aside the mushroom head and the stem in separate groups as you progress.

2. Lightly carve the mushroom head surface with a small knife to make a star or flower head shape for the look. (This step can be optional but it presents better.) Keep the mushroom skin that comes out as you carve it. Set aside the mushroom head and the mushroom skin on separate plates as you progress.

3. Finely dice the leftover mushroom stems (from step 1) and the carved out mushroom skin (from step 2). Put them into a mixing bowl.

4. Pat dry the tofu with kitchen paper to remove excess water and mince it with a knife. Add it into the mixing bowl.

5. Pat dry the beef mince with kitchen paper to remove excess blood and mince it with a knife. Add it into the mixing bowl.

6. Add the rest of the stuffing ingredients in the mixing bowl and mix them well with your hands.

7. Line all the mushrooms on a large plate with the heads facing down. Scatter the flour lightly onto the mushroom hole where we will add the stuffing.

8. Fill the mushrooms with the mixed stuffing ingredients from step 6. Finish off by sprinkling some flour on top of the stuffing.

9. Break the eggs in a clean bowl and whisk them well.

10. Heat a frying pan on medium heat and add some oil.

11. Once the pan is heated, lightly dip the stuffed mushrooms into the egg bowl (only dip the stuffed side for better visual look of the mushroom) and place the mushrooms onto the pan and cook (the stuffed side is cooking first). When the stuffed side is all cooked (in about 2 mins), turn it over quickly and lightly cook the mushroom on the head side. Remove them from the heat. Repeat this until you cook up all the mushrooms.