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!


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.

1

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. 
4

Remove stems from mushrooms and reserve for another recipe. 
5

Mix mayonnaise and parsley to mashed potato and mix well. 
6

Stuff mushroom caps with potato mixture.
7

Thread three stuffed caps onto each skewer. Brush half of the glaze on the mashed potato stuffing. Reserve the remaining glaze. 
8

Add water to the Fish Roaster's water tray, set rack to the standard height and preheat for 5 minutes.
9

Oil the rack with a brush (Be careful of the hot lid and rack.). Place mushroom skewers and cook for 14-16 minutes or until surface turns brown. 
10

Plate skewers, brush top with remaining glaze and serve while hot. 
11

Enjoy!

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