Asian Stuffed Mushrooms

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. Serving Size: 20

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