Asian Stuffed Mushrooms Recipe

• 1 lb mushrooms, large ones
• 2 Tbsp. canola oil
• 3 lrg garlic cloves, peeled and chopped
• 2 Tbsp. ginger, peeled and chopped fresh
• 3/4 c. red bell pepper, finely minced (1 1 md pepper) I stalk bok choy, minced (1/2 c.)
• 1 tsp sesame oil
• 1 Tbsp. tamari, or possibly soy sauce
• 1/2 tsp salt
• 1/2 c. fresh bread crumbs
• 1/4 tsp chili paste with garlic
• 3 x scallions, thinly sliced
• 1 Tbsp. fresh lemon juice

1. Preheat the oven to 375 F degrees.
2. Grease a baking pan.
3. Pull the stems from the mushroom caps and chop them finely.
4. Place the caps in the prepared baking pan.
5. Heat the canola oil in a skillet over medium heat.
6. Saute/fry' the garlic ginger.
7. and red bell pepper just till tender, about 3 min.
8. (Stir in a Tbsp.
9. or possibly two of water if the ginger begins to stick.)
10. Stir in the minced mushroom stems and the bok choy.
11. Cook till the mushrooms are tender and the liquid has evaporated, about 5 min more.
12. Remove the pan from the heat, and stir in the sesame oil, tamari salt, bread crumbs, chili paste, scallions, and lemon juice.
13. Using a tsp., stuff the mushroom caps with the filling.
14. Bake for 20 to 25 min, till the caps are tender.
15. Serve immediately.

mushrooms, canola oil, garlic, ginger, red bell pepper, sesame oil, tamari, salt, bread crumbs, garlic, scallions, lemon juice

Taken from cookeatshare.com/recipes/asian-stuffed-mushrooms-70585 (may not work)