Asian Stuffed Mushrooms

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Title: Asian Stuffed Mushrooms
Yield: 20 Servings
Categories: Vegetarian, Appetizers


1 lb Mushrooms, large ones
2 tb Canola oil
3 lg Garlic cloves, peeled and
2 tb Fresh ginger root, peeled
-and minced
1 md Red bell pepper, finely
1 Stalk bok choy, chopped
1 ts Sesame oil
1 tb Tamari, or soy sauce
1/2 ts Salt
1/2 c Fresh bread crumbs
1/4 ts Chili paste, with garlic
3 Scallions, thinly sliced
1 tb Fresh lemon juice, or lime

Preheat the oven to 375 degrees. Grease a baking pan. Pull the stems from
the mushroom caps and chop them finely. Place the caps in the prepared
baking pan. Heat the canola oil in a skillet over medium heat. Saute the
garlic, ginger and red bell pepper until tender, about 3 minutes. Stir in
the chopped mushroom stems and the bok choy. Cook until the mushrooms are
tender and the liquid has evaporated, about 5 minutes more. Remove the pan
from the heat, and stir in the sesame oil, tamari salt, bread crumbs, chili
paste, scallions, and lemon juice. Using a teaspoon, stuff the mushroom
caps with the filling. Bake for 20 to 25 minutes, until the caps are
tender. Serve immediately. Source: Beyond The Moon Cookbook

Recipe by: Beyond The Moon Cookbook Posted to MM-Recipes Digest V4 #156 by
Sandy Courrege on Jun 04, 1997