Korean Spicy Pork Stuffed Mushrooms

These Korean spicy pork stuffed mushrooms pack a flavorful punch with gochujang-spiced pork and melty cheese. They're perfect as a crowd-pleasing appetizer or game day snack!

Watch how to make this

Ingredients

• Ground pork: Provides the hearty, savory protein base for the filling. Its fat content keeps the stuffing moist and flavorful while also helping bind the other ingredients together.
• Gochujang: This fermented chili paste adds umami, slight sweetness, and moderate heat that distinguishes this recipe from typical Italian-style stuffed mushrooms.
• Mirin: A sweet Japanese rice wine that adds a subtle sweetness and glossy finish to the pork filling.
• Mushrooms: Serve as vessels that become tender and earthy when roasted. The cremini variety has a meatier texture and deeper flavor than white button mushrooms, but you can use button mushrooms as well.
• Panko: Japanese breadcrumbs that help absorb excess moisture from the filling, preventing sogginess.
• Cream cheese: Adds richness and creamy texture that mellows the heat from the gochujang. It also acts as a binder that holds the filling together.

Substitutions and variations

• Protein: Substitute pork with ground chicken or beef.
• Gluten-free: Use gluten-free panko or gluten-free breadcrumbs.

Recipe

Print Recipe

5 from 1 vote

Korean Spicy Pork Stuffed Mushrooms

Yield 20 stuffed mushrooms

Total Time45 minutes mins

Course: Appetizer, Side Dish

Cuisine: Korean

Keyword: pork

Servings: 10

Author: Christine Ma

Ingredients

• 20 medium cremini mushrooms
• 8 ounces ground pork
• 2 garlic cloves minced
• 2 tablespoons gochujang (Korean chili paste)
• 1 ½ teaspoons brown sugar
• 1 ½ teaspoons soy sauce
• 1 ½ teaspoons mirin
• ½ teaspoon sesame oil
• ¼ teaspoon black pepper
• 1 tablespoon oil
• 4 ounces cream cheese
• ⅓ cup shredded mozzarella
• ½ teaspoon salt
• ¼ cup panko
• 1 tablespoon chopped chives

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and brush with oil to grease the foil.
• Prepare mushrooms. Use a damp cloth or paper towel to wipe the mushrooms clean. Remove the stems, discarding the tough ones and finely chopping the tender parts. Place mushroom caps with the open side facing up on the prepared baking sheet.
• Combine ground pork, garlic, gochujang, brown sugar, soy sauce, mirin, sesame oil, and black pepper in a medium bowl. Mix until well combined.
• Heat 1 tablespoon oil in a large saute pan over medium heat. Add seasoned pork and cook until browned, about 4-5 minutes. Add chopped mushroom stems and saute until softened, about 3-4 minutes. Add cream cheese, mozzarella, and salt, stirring until combined. Remove pan from heat and add panko and chives, stirring until well combined.
• Spoon pork filling into mushroom caps, pressing it gently so that it fills the cavity, mounding extra on top. Bake stuffed mushrooms for 20-25 minutes or until tenders are tender and tops are browned. Remove from the oven and garnish with chopped chives, if desired. Serve warm.

Notes

You can cook the pork filling the day before, if desired.

Step-by-step instructions

Step 1: Prepare mushrooms

Before we can make the filling, we need to first prepare the mushrooms.

Use a damp cloth or paper towel to clean the mushrooms. Mushrooms are like little sponges and will absorb too much moisture if rinsed, which can make them soggy when baked.

Once they're clean, twist off the stems and inspect them. The tough, woody stems should be discarded since they will taste woody.

Finely chop the remaining tender stems to add to the filling for extra flavor.

Arrange your cleaned caps open-side-up on a greased, foil-lined baking sheet, and set them aside while you prepare the filling.

Step 2: Cook filling

Now it's time to make the filling. Start by mixing ground pork with all the seasonings, including gochujang, garlic, soy sauce, mirin, sesame oil, brown sugar, and black pepper.

Make sure everything is well combined so each bite has a balanced flavor. You can marinate the pork ahead of time, but it's not necessary.

Heat oil in a large sauté pan and cook the seasoned pork until it's nicely browned, breaking it up as it cooks. This browning step is crucial for developing deep, savory flavor.

Add those chopped mushroom stems and cook until they're softened and have released their moisture.

Stir in the cream cheese, mozzarella, and salt until everything melts together into a luscious, cohesive mixture.

Remove the pan from the heat and stir in the panko breadcrumbs and chives. The panko will absorb any excess moisture and create that perfect texture.

Step 3: Stuff mushrooms

Spoon the pork mixture generously into each cap, pressing gently to fill the cavity and mounding extra filling on top. Don't be shy here; you want each mushroom to be packed with that flavorful filling.

Bake at 400°F for 20-25 minutes, and you'll know they're done when the mushrooms are tender and the tops are beautifully golden brown.

Let them cool for just a few minutes before serving. They'll be piping hot straight from the oven, so we want them to rest just for a couple of minutes.

Garnish with extra chopped chives if you want a pop of color and freshness, and serve these babies warm for the best experience. Trust me, they'll disappear fast!

Make-ahead and storage tips

• Make-ahead: You can stuff the mushrooms up to 24 hours in advance, cover them tightly with plastic wrap, and refrigerate. When ready to serve, bake as directed, adding 5-10 minutes to the cooking time since they'll be cold from the fridge.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.

Frequently asked questions

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