Shelly's Recipe

ORIENTAL STUFFED MUSHROOMS

Category: Stuffed Mushrooms

2 tbsp lemon juice
24 large mushrooms, stems removed and chopped
3 slices lean bacon
1/4 cup minced onion
4 tsp minced garlic
2 tbsp soy sauce
1 tbsp sesame seeds, toasted lightly
1/2 cup finely chopped bread crumbs
1 tbsp bread crumbs, garnish
Pepper, to taste
1 scallion, sliced thin, for garnish

In a saucepan, combine 6 cups water with lemon juice, add mushroom caps and bring liquid to a boil. Simmer caps for 6 minutes, transfer to paper towels; drain. (Blanching caps will prevent them from wrinkling while they are baking.)

In a skillet, cook bacon until crisp, transfer to paper towels, drain. Pour off all but 1 1/2 tbsp fat from skillet. In remaining fat cook onion, garlic and mushroom stems over moderately low heat, stirring until vegetables are softened. Add soy sauce, sesame seeds, 1/2 cup bread crumbs, bacon, crumbled, and pepper, to taste. Cook moisture, stirring, for 1 minute or until slightly dry. Divide it among caps, mounding it, and transfer mushrooms to a jelly-roll pan. Cover tightly with plastic wrap and chill. Sprinkle remaining 1 tbsp bread crumbs over mushrooms just before baking. Bake at 325 for 7 minutes.

NOTE: To make filling crisper, cooked mushrooms may be put under a preheated broiler about 4 inch from heat for 1 minute. Garnish with scallion.