Combine shrimp, meat, rice, wine, soy sauce and ginger in a bowl; mix well. Lightly dust mushroom caps with cornstarch. Spread 2 to 3 tablespoons shrimp-meat filling inside each mushroom cap. Place a large non-stick frying pan over medium high heat.

Add oil, swirling to coat surface. Pan fry filled mushrooms, meat side down, until browned. Pour in braising sauce; cover, reduce heat and simmer for 8 to 10 minutes. Remove cover and continue to cook until sauce is slightly thickened.