Remove stems from mushrooms, set aside.
Combine ground pork and remaining ingredients. Mix well to form a paste. With the cap side down, stuff each mushroom with a small amount of the pork mixture. Be sure to seal the mixture to the mushroom by going around and smoothing it over the edge of the mushroom. If you do not seal it, the mixture will pull together and separate from the mushroom.
Line a steamer with a few Napa cabbage leaves. Place the mushrooms on the cabbage and steam over boiling water for 15 minutes. Allow to rest 5 minutes. Arrange on a serving plate, or place 2 mushrooms on an individual dish, drizzle with a little sesame oil and garnish with sliced green onion.
Use wheat-free tamari in place of soy sauce if you need to avoid wheat
Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
The water chestnut starch can be replaced with any safe starch such as cornstarch, arrowroot, or lotus root starch.
Use wheat-free tamari if you need to make this recipe wheat-free.