Title: Asian stuffed mushrooms
 Categories: Vegetarian, Appetizers, 1
      Yield: 20 Servings
 
      1 lb Mushrooms, large ones
      2 tb Canola oil
      3 lg Garlic cloves, peeled and
           -minced
      2 tb Fresh ginger root, peeled
           -and minced
      1 md Red bell pepper, finely
           -chopped
      1    Stalk bok choy, chopped
      1 ts Sesame oil
      1 tb Tamari, or soy sauce
    1/2 ts Salt
    1/2 c  Fresh bread crumbs
    1/4 ts Chili paste, with garlic
      3    Scallions, thinly sliced
      1 tb Fresh lemon juice, or lime
 
  Preheat the oven to 375 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 the garlic, ginger and red bell pepper until tender,
  about 3 minutes. 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. Source: Beyond The Moon Cookbook
  
  Recipe