Asian Stuffed Mushrooms

Asian Stuffed Mushrooms

Categories: Asian, Mushrooms, Ginger Root, Bell pepper, Appetizers, Vegetarian, Stuffed

1 pound of mushrooms, large ones
2 tablespoons of Canola oil
3 large Garlic cloves, peeled and chopped
2 tablespoons of Fresh ginger root, peeled
1 medium Red bell pepper, finely
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. Serving Size: 20