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Recipe Name: Oriental Stuffed Mushrooms Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 24

2 Tablespoon(s) Fresh lemon juice
24 Mushroom stemmed *
3 Lean bacon
1/4 Cup(s) Minced onion
4 Teaspoon(s) Minced garlic
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Sesame seeds, toasted
1/2 Cup(s) Fine fresh bread crumbs
1 Tablespoon(s) Bread crumbs for garnish
pepper to taste
1 Scallion, sliced thin for
Chop stems and leave caps whole In a large saucepan, combine 6
cupswater with the lemon juice, add the mushroom caps, and bring the
liquidto a boil. Simmer the mushroom caps for 6 mintues, transfer tham
topaper towels, and let them drain. (Blanching the mushroom caps
willprevent them from wrinkling while they are baking.) In a skillet,
cookthe bacon over moderate heat until it is crisp, transfer it to
papertowels, and let it drain. Pour off all but 1-1/2 tbsp of the fat
fromthe skillet, in the remaining fat cook the onion, the garlic, and
themushroom stems over moderately low heat,stirring, until the
vegetablesare softened, and add the soy sauce, the sesame seeds, 1/2
cup of thebread crumbs, the bacon, crumbled, and pepper to taste. Cook
themixture, stirring, for 1 minutes, or until it is slightly dry,
divide itamong the mushroom caps, mounding it, and transfer the stuffed
mushroomsto a jelly-roll pan. The mushrooms may be prepared up to this
point 1day in advance and kept covered tightly with plastic wrap and
chilled.Sprinkle the remaining 1 tbsp bread crumbs over the mushrooms
and bakethe mushrooms in the middle of a preheated 325 F oven for 7
minutes, oruntil the filling is heated through. To make the filling
crisper, thecooked mushrooms may be put under a preheated broiler about
4 inchesfrom 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.From Gemini's MASSIVE MealMaster
collection at

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