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  Recipe Home » Appetizers » Oriental Stuffed Mushrooms
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  Oriental Stuffed Mushrooms
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 285
Ingredients:
2 tbsp Fresh lemon juice
24 large Mushroom stemmed *
3 slice Lean bacon
1/4 cup Minced onion
4 tsp Minced garlic
2 tbsp Soy sauce
1 tbsp Sesame seeds, toasted lightly
1/2 cup Fine fresh bread crumbs
1 tbsp Bread crumbs for garnish
Pepper to taste
1 Scallion, sliced thin, for garnish
Instructions:
* Chop stems and leave caps whole In a large saucepan, combine 6 cups
water with the lemon juice, add the mushroom caps, and bring the
liquid to a boil. Simmer the mushroom caps for 6 mintues, transfer
tham to paper towels, and let them drain. (Blanching the mushroom
caps will prevent them from wrinkling while they are baking.) In a
skillet, cook the bacon over moderate heat until it is crisp,
transfer it to paper towels, and let it drain. Pour off all but
1-1/2 tbsp of the fat from the skillet, in the remaining fat cook the
onion, the garlic, and the mushroom stems over moderately low
heat,stirring, until the vegetables are softened, and add the soy
sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon,
crumbled, and pepper to taste. Cook the mixture, stirring, for 1
minutes, or until it is slightly dry, divide it among the mushroom
caps, mounding it, and transfer the stuffed mushrooms to a jelly-roll
pan. The mushrooms may be prepared up to this point 1 day in advance
and kept covered tightly with plastic wrap and chilled. Sprinkle the
remaining 1 tbsp bread crumbs over the mushrooms and bake the
mushrooms in the middle of a preheated 325 F oven for 7 minutes, or
until the filling is heated through. To make the filling crisper, the
cooked mushrooms may be put under a preheated broiler about 4 inches
from the heat for 1 minute. Garnish the mushrooms with the scallion.
Makes 24 stuffed mushrooms.

Origin: Cookbook Digest Nov/Dec 1991 Shared by: Sharon Stevens.
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