Side Pannel
Asian Stuffed Mushrooms
Asian Stuffed Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Vegetarian
Ingredients List
- 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
Directions
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
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
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