Recipe - Asian Stuffed Mushrooms

1 pound Mushrooms, large ones
2 tablespoon Canola oil
3 lg Garlic cloves, peeled and
minced
2 tablespoon Fresh ginger root, peeled
and minced
1 md Red bell pepper, finely
chopped
1 Stalk bok choy, chopped
1 teaspoon Sesame oil
1 tablespoon Tamari, or soy sauce
One half teaspoon Salt
One half cup Fresh bread crumbs
One fourth teaspoon Chili paste, with garlic
3 Scallions, thinly cut or sliced up
1 tablespoon Fresh lemon juice, or lime

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 MMRecipes Digest V4 #156 by
Sandy Courrege sandy@aisp.net on Jun 04, 1997