Asian Stuffed Mushrooms

Title:
Asian Stuffed Mushrooms

Yield:
20 Servings

Categories:
Vegetarian,
Appetizers




Ingredients:





     1 lb Mushrooms, large ones


     2 tb Canola oil


     3 lg Garlic cloves, peeled and


          -minced


     2 tb Fresh ginger root, peeled


          -and minced


     1 md Red bell pepper, finely


          -chopped


     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