Name: Asian Stuffed Mushrooms
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

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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