Shiitake Lup Cheong Stuffing

Featured in the Honolulu Star-Advertiser on November 16, 2016.



Shiitake Lup Cheong Stuffing

  • 4 strips bacon, diced
  • 4 pieces lup cheong, sliced
  • 1/4 pound ground pork
  • 8 ounces shiitake mushrooms, sliced
  • 1 onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup cilantro, chopped
  • 1 cup green onions, sliced
  • 1 can water chestnuts, drained and chopped
  • 3 cups seasoned bread stuffing cubes
  • 8 tablespoons butter
  • 3 cups low sodium chicken broth
  • Salt and pepper to taste


Preheat oven to 325°F. In a medium saute pan over medium heat, cook bacon, lup cheong and ground pork, about 10 minutes. When cooked, add in mushrooms, onion and celery. Cook for 3 minutes. Add cilantro, green onions and water chestnuts. In a large bowl, pour in the bread cubes and then add the cooked ingredients. Stir to mix together, add in butter, broth, salt and pepper to taste. Place in baking dish, cover with foil and bake for 45 minutes. Serve warm. Makes 9 servings.

Tip: Substitute fresh shiitake mushrooms with dried shiitake mushrooms and your stuffing will develop a deep and savory flavor. Save the water from soaking the dried mushrooms and add it to soups or broths.

Approximate Nutrient Analysis per serving (not including salt to taste):
380 calories, 28 g fat, 13 g saturated fat, 65 mg cholesterol, 700 mg sodium, 20 g carbohydrate, 3 g fiber, 3 g sugar, 14 g protein


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