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Name: Asian Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 1 md Red bell pepper, finely; 1 tb Tamari, or soy sauce; 1 lb Mushrooms, large ones; 2 tb Canola oil; 3 lg Garlic cloves, peeled and; 1 Stalk bok choy, chopped; 2 tb Fresh ginger root, peeled; 1/4 ts Chili paste, with garlic; 1 tb Fresh lemon juice, or lime; 1/2 ts Salt; 1 ts Sesame oil; 1/2 c Fresh bread crumbs; 3 Scallions, thinly sliced

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INGREDIENTS

1 md Red bell pepper, finely
1 tb Tamari, or soy sauce
1 lb Mushrooms, large ones
2 tb Canola oil
3 lg Garlic cloves, peeled and
1 Stalk bok choy, chopped
2 tb Fresh ginger root, peeled
1/4 ts Chili paste, with garlic
1 tb Fresh lemon juice, or lime
1/2 ts Salt
1 ts Sesame oil
1/2 c Fresh bread crumbs
3 Scallions, thinly sliced

Servings

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 on Jun 04, 1997

NOTES

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Asian Stuffed Mushrooms

1 md Red bell pepper, finely
1 tb Tamari, or soy sauce
1 lb Mushrooms, large ones
2 tb Canola oil
3 lg Garlic cloves, peeled and
1 Stalk bok choy, chopped
2 tb Fresh ginger root, peeled
1/4 ts Chili paste, with garlic
1 tb Fresh lemon juice, or lime
1/2 ts Salt
1 ts Sesame oil
1/2 c Fresh bread crumbs
3 Scallions, thinly sliced

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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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 20 Servings

Calories: 36
Calories from Fat: 17 (47%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 39.6mg		1 %
Potassium 12.5mg		0 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.7g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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