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Ingredientes
- 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
Direcciones
- Preheat the oven to 375 F degrees. Grease a baking pan.
- Pull the stems from the mushroom caps and chop them finely. Place the caps in the prepared baking pan.
- Heat the canola oil in a skillet over medium heat. Saute/fry' the garlic ginger. and red bell pepper just till tender, about 3 min. (Stir in a Tbsp. or possibly two of water if the ginger begins to stick.)
- Stir in the minced mushroom stems and the bok choy. Cook till the mushrooms are tender and the liquid has evaporated, about 5 min 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 tsp., stuff the mushroom caps with the filling. Bake for 20 to 25 min, till the caps are tender. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 55 | 50% |
| Total Fat 6.22g | 8% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 267mg | 11% |
| Potassium 316mg | 9% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.7g | 2% |
| Protein 3.8g | 6% |
