Stuffed Shiitake Mushrooms

• 1/4 cup chopped green onions
• 3 tablespoons dry-roasted peanuts
• 1 tablespoon grated peeled fresh ginger
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 2 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 1/2 teaspoon curry powder
• 2 garlic cloves, minced
• 6 ounces large shrimp, peeled, deveined, and chopped
• 4 ounces ground chicken
• 16 medium shiitake mushroom caps
• 4 cups water
• 1 1/3 cups thinly sliced English cucumber
• 1 1/3 cups thinly sliced carrot

1. Combine the first 11 ingredients in a food processor; process until mixture forms a paste. Spoon about 1 1/2 tablespoons mixture evenly into each mushroom cap. Arrange mushrooms in a 10-inch pie plate.
2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 6 minutes or until filling is done. Wearing oven mitts, carefully remove pie plate from wok.
3. Arrange 1/3 cup cucumber and 1/3 cup carrot around edge of each of 4 plates; arrange 4 stuffed mushrooms in center of each plate.

green onions, peanuts, fresh ginger, soy sauce, mirin, cornstarch, dark sesame oil, curry powder, garlic, shrimp, ground chicken, shiitake mushroom, water, cucumber, carrot

Taken from www.myrecipes.com/recipe/stuffed-shiitake-mushrooms (may not work)