Arame-Stuffed Mushroom Caps

• 1 cup arame rinsed and soaked
• 18 large mushrooms fresh
• 1 teaspoon sesame oil
• 1 medium onions
• 1/4 cup mirin (sweet seasoning)
• 1 each lemon juiced
• 2 tablespoons soy sauce, tamari or shoyu
• 1 teaspoon ginger juice grate ginger and squeeze out juice
• 1 x parsley leaves minced

1. Garnish with red pepper or lemon slice.
2. Soak Arame for 10 minutes.
3. Rinse well and drain.
4. Rinse mushrooms and remove stems.
5. Place in baking dish.
6. Dice stems and set aside.
7. Place Arame with soaking water in small sauce pan.
8. If necessary add more water to cover.
9. Bring to boil and simmer for 15 minutes.
10. Drain.
11. Squeeze out liquid from Arame and mince.
12. Heat oil in small pan and saute onion and mushroom stems for 3 to 5 minutes.
13. Add Arame.
14. Combine Mirin, Shoyu, lemon, and ginger juice.
15. Pour half over Arame mixture and simmer until liquid evaporates.
16. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps.
17. Cover and bake at 350F (180C) F for 20 to 25 minutes.
18. Garnish.
19. Be careful not to overcook; mushrooms will shrink.
20. Prep Time: 40 minutes Yield: 6 Servings

arame, mushrooms, sesame oil, onions, mirin, lemon juiced, soy sauce, ginger juice grate ginger, parsley

Taken from recipeland.com/recipe/v/arame-stuffed-mushroom-caps-3706 (may not work)