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Asian Stuffed Mushrooms
Categories: Appetizers, Mushrooms, Vegetarian,
1 pound of large mushrooms
2 tablespoons of canola oil
3 large of garlic cloves, peeled
2 tablespoons Fresh ginger root, peeled
1 medium red bell pepper, finely chopped
1 stalk bok choy, chopped
1 teaspoon of sesame oil
1 tablespoon of Tamari, or soy sauce
1/2 teaspoon of salt
1/2 cup of fresh bread crumbs
1/4 teaspoon of
chili paste, with garlic
3 scallions, thinly sliced
1 tablespoon of fresh lemon juice, or lime
Preheat the oven to 375ºF. 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. Sauté 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. |
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