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Asian Stuffed Mushrooms

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      Title: ASIAN STUFFED MUSHROOMS
 Categories: Brenda, Cookbook, Vegetarian, Appetizers, Vegetables
      Yield: 6 Servings
 
 
        1 lb mushrooms -- large ones
        2 TB canola oil
        3 lg garlic cloves -- peeled and
  :          minced
        2 TB ginger -- peeled and minced
  :          fresh
      3/4 c  red bell pepper -- finely
  :          chopped  (1
  :       md pepper)
  :          I stalk bok choy -- chopped
  :          (1/2 cup)
        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
  
  Preheat the oven to 375 F degrees. Grease a baking pan.
  
  Pull the stems from the mushroom caps and chop them finelv. 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 just until tender, about 3 minutes. (Stir
  in a tablespoon or two of water if the ginger begins to stick.)
  
  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.
  
  Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from
  the author of Horn of the Moon cookbook Adapted for Mastercook
  software by Brenda Adams 
  
  Recipe By     : Ginny Callan, Beyond The Moon Cookbook
  
  From: Brenda Adams   ~0700
 
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