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1
Preheat the oven to 350u00b0F.
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2
Remove the stems from the mushrooms.
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3
Chop up the stems and two(2) of the whole mushrooms and set them aside.
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4
Preheat a large skillet over medium heat. Pour in the peanut oil and saute the chopped mushroom for about 3 minutes, until some moisture has released.
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5
Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
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6
At this point, lots of moisture should be released from the mushrooms.
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7
Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
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8
Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
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9
If needed, add a coiple tbsp of water if panko seems overly dry.
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10
The mixture should be crumbly but, when you press some between your fingers, it should hold together.
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11
Mix in the scallions and adjust the salt to taste.
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12
Grease a baking sheet with a little sesame oil.
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13
Stuff each mushroom with the filling and place on the baking sheet.
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14
To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
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15
Bake for 20 minutes.
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16
To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
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17
Garnish with extra chopped scallions.
