Recipe - Oriental Stuffed Mushrooms

2 tablespoon Fresh lemon juice
24 lg Mushroom stemmed *
3 sl Lean bacon
One fourth cup Minced onion
4 teaspoon Minced garlic
2 tablespoon Soy sauce
1 tablespoon Sesame seeds, toasted
lightly
One half cup Fine fresh bread crumbs
1 tablespoon Bread crumbs for garnish
Pepper to taste
1 Scallion, cut or sliced up thin, for
garnish

* Chop stems and leave caps whole In a large saucepan, combine 6 cups water
with the lemon juice, add the mushroom caps, and bring the liquid to a
boil. Simmer the mushroom caps for 6 mintues, transfer tham to paper
towels, and let them drain. (Blanching the mushroom caps will prevent them
from wrinkling while they are baking.) In a skillet, cook the bacon over
moderate heat until it is crisp, transfer it to paper towels, and let it
drain. Pour off all but 1One half tbsp of the fat from the skillet, in the
remaining fat cook the onion, the garlic, and the mushroom stems over
moderately low heat,stirring, until the vegetables are softened, and add
the soy sauce, the sesame seeds, One half cup of the bread crumbs, the bacon,
crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes,
or until it is slightly dry, divide it among the mushroom caps, mounding
it, and transfer the stuffed mushrooms to a jellyroll pan. The mushrooms
may be prepared up to this point 1 day in advance and kept covered tightly
with plastic wrap and chilled. Sprinkle the remaining 1 tbsp bread crumbs
over the mushrooms and bake the mushrooms in the middle of a preheated 325
F oven for 7 minutes, or until the filling is heated through. To make the
filling crisper, the cooked mushrooms may be put under a preheated broiler
about 4 inches from the heat for 1 minute. Garnish the mushrooms with the
scallion. Makes 24 stuffed mushrooms.

Origin: Cookbook Digest Nov/Dec 1991 Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini