Yield: 6 Servings
|3||scallions -- thinly sliced|
1 lb mushrooms -- large ones
2 TB canola oil
3 lg garlic cloves -- peeled and : minced
2 TB ginger -- peeled and minced : fresh
¾ c red bell pepper -- finely : chopped (1
: md pepper)
: I stalk bok choy -- chopped : (½ cup)
1 ts sesame oil
1 TB tamari -- or soy sauce
½ ts salt
½ c fresh bread crumbs
¼ ts chili paste with garlic
1 TB fresh lemon juice
Preheat the oven to 375 F degrees. Grease a baking pan.
Pull the stems from the mushroom caps and chop them finelv. Place the caps in the prepared baking pan.
Heat the canola oil in a skillet over medium heat. Saute' the garlic ginger. and red bell pepper just until tender, about 3 minutes. (Stir in a tablespoon or two of water if the ginger begins to stick.) 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.
Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the author of Horn of the Moon cookbook Adapted for Mastercook software by Brenda Adams <adamsfmle@...> Recipe By : Ginny Callan, Beyond The Moon Cookbook From: Brenda Adams <adamsfmle@sprintmaidate: Fri, 25 Oct 1996 23:38:25 ~0700