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Recipe Name: Asian Stuffed Mushrooms Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 20

1 Pound(s) Mushrooms, large ones
2 Tablespoon(s) Canola oil
3 Garlic cloves, peeled and
2 Tablespoon(s) Fresh ginger root, peeled
and minced
1 Red bell pepper, finely
1 Stalk bok choy, chopped
1 Teaspoon(s) Sesame oil
1 Tablespoon(s) Tamari, or soy sauce
1/2 Teaspoon(s) Salt
1/2 Cup(s) Fresh bread crumbs
1/4 Teaspoon(s) Chili paste, with garlic
3 Scallions, thinly sliced
1 Tablespoon(s) 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 MM-Recipes Digest V4 #156 by Sandy Courrege
<> on Jun 04, 1997

Nutrition (calculated from recipe ingredients)
Calories: 62
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 7.9mg
Sodium: 265.2mg
Potassium: 72.9mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: <1g
Protein: 2.8g

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