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Sinclair Ferguson
Asian Stuffed Mushrooms
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables
Vegetarian
Vegetarian, Appetizers, 1
20
Servings
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
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. Source: Beyond The Moon Cookbook
Recipe by: Beyond The Moon Cookbook Posted to MM-Recipes Digest V4 #156 by
Sandy Courrege <sandy@aisp.net> on Jun 04, 1997
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