Thai Fish Cake Stuffed Portabella Mushrooms

April 26, 2012

Thai Fish Cake Stuffed Portabella Mushrooms Recipe | Fake Food Free

I buy portabella mushrooms only on occasion, but I think I may be stuck in a rut with how to serve them. When I bought this round I had the thought – why don’t I stuff them with some sort of fish?

Oh wait, I already did that. 

But this is different. This time around I couldn’t stop thinking about Thai fish cakes. So I went with cod instead of salmon, grabbed the lemongrass and a Bird’s eye chili out of the freezer, and reached to the back of the pantry for the panko and fish sauce. This one is a keeper, and I’m sold that portabellas are good for so much more than burgers!
Thai Fish Cake Stuffed Portabella Mushrooms Recipe | Fake Food Free


Thai Fish Cake Stuffed Portabella Mushrooms

Makes 2 servings

Extra virgin olive oil
2 portabella mushroom caps, cleaned
2 tbsp fresh chives, chopped
2 inch piece lemongrass, minced
1 Thai Bird’s eye chili, minced
2 cloves garlic, minced
1 tsp freshly grated ginger
¼ tsp salt
¼ tsp ground coriander 
1 tsp fish sauce
1 large egg
3 oz. fillets cod, cooked, cooled and flaked
½ to ¾ cup panko bread crumbs

Preheat the oven to 400 degrees F. Coat the mushrooms in a thin layer of olive oil, and grease a shallow baking dish. Set aside.

In a mixing bowl, combine the chives, lemongrass, chili, garlic, ginger, salt, coriander and fish sauce. Add the egg and beat the ingredients with a fork until the egg is blended with the herbs and spices. Add the fish breaking it into small pieces.

Stir in ½ cup of the bread crumbs. How much you need will depend on the moisture in your fish. I used a frozen fish that I baked so it held in a lot of water. You want the fish cake to form and hold a patty shape. Add more bread crumbs until you reach this stage. I added all ¾ cup.

Divide the fish cakes and press the stuffing into the mushroom caps, mounding it as you flatten and press it. Bake for 25 to 30 minutes or until the fish cake is browned and the mushroom tender.



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  • Cathleen April 26, 2012 at 11:00 pm

    Wow. I love stuffed mushrooms, but this has kicked it up several notches. I’ve got to say, I don’t think I’ll be able to eat plain mushrooms now after having seen this

  • Sonia ~ Nasi Lemak Lover April 27, 2012 at 1:02 am

    Your stuffed portabella mushroom is very special with Thai fish cake, must be good!

  • TasteHongKong April 27, 2012 at 8:08 am

    Yes, this is different, and adorable too! You’ve made the fish cake and portabella mushroom an awesome pair.

  • Lori April 29, 2012 at 8:43 am

    Cathleen – Ha! Yeah, I always feel like they need a little something. Plain is not an option. 🙂

    Sonia – Thanks! They were tasty!

    TasteHongKong – The paired up much better than I expected!

  • Michelle @ Find Your Balance April 30, 2012 at 8:21 am

    I’m on a portabella kick myself. Lots of marinating and grilling. Stuffing is a cool idea!

  • vacanta antalya April 30, 2012 at 11:12 pm

    I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.

  • Joanne May 1, 2012 at 5:07 am

    Not gonna lie, I never really have any idea what to do with portobellas! Guess I need to check out some of your recipes…but honestly I’m kinda stuck on this given that I’m totally enamored with all things thai!

  • Katerina May 3, 2012 at 2:47 am

    Portabella mushrooms are the best ones to stuff. Your idea is delicious. I have never stuffed them with fish. Perfect combination of flavors!

  • Juliana May 3, 2012 at 10:23 am

    So interesting Lori stuffing mushroom with Thai fish cake…they sure look so flavorful and awesome.
    Thanks for this great idea and hope you are having a wonderful week 🙂

  • MelindaRD May 4, 2012 at 12:39 am

    I never would have thought to stuff a portabella this way. It actually sounds really good. Nice work! I hope you have a great Friday!

  • OysterCulture May 27, 2012 at 8:16 pm

    another awesome recipe, this sounds so good!