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Asian Stuffed Mushrooms Recipe
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To make Asian Stuffed Mushrooms you will need
Ingredients
| 1 | pound | Mushrooms, large ones | | 2 | tablespoons | Canola oil | | 3 | large | Garlic cloves, peeled and minced | | 2 | tablespoons | Fresh ginger root, peeled and minced | | 1 | medium | Red bell pepper, finely chopped | | 1 | | Stalk bok choy, chopped | | 1 | teaspoon | Sesame oil | | 1 | tablespoon | Tamari, or soy sauce | | 1/2 | teaspoons | Salt | | 1/2 | cups | Fresh bread crumbs | | 1/4 | teaspoons | Chili paste, with garlic | | 3 | | Scallions, thinly sliced | | 1 | tablespoon | Fresh lemon juice, or lime |
Instructions
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.
Enjoy your Asian Stuffed Mushrooms
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Wed 6 Aug 2008
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