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

A Message from our Provider:

“Life – your only chance. Eternity – payback time”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?