Thai-Flavored Stuffed Mushrooms

Categories: Appetizers, Vegetables
Yield: 24 Mushrooms

12 oz Ground chicken
1 tb Finely chopped fresh ginger
1 cl Garlic, minced
4 Green onions,chopped,divided
2 tb Finely chopped fresh
-cilantro
4 tb Soy sauce, divided
2 tb Finely chopped peanuts (opt)
1 tb Cornstarch
24 lg Mushrooms, stems removed
1/2 c Chicken stock
2 tb Oyster sauce or hoisin sauce
2 tb Lime juice
1 ts Granulated sugar
2 tb Vegetable oil

1. In a bowl, combine ground chicken, ginger, garlic, 1 green onion,
cilantro, 2 tbsp. soy sauce, peanuts and cornstarch.

2. Divide mixture evenly and place in mushroom cavities.

3. To prepare sauce, in another bowl, combine chicken stock, oyster sauce,
lime juice, remaining 2 tbsp. soy sauce, sugar and remaining 3 green
onions. Reserve.

4. Heat oil in a large non-stick skillet on medium-high heat. Add
mushrooms, filling side up. Cook for 4 minutes.

5. Add reserved sauce. Cover mushrooms and steam over medium heat for 15
minutes until chicken is cooked.

6. Remove mushrooms to a serving platter. Reduce juices in pan for 2 to 3
minutes or until syrupy. Pour over mushrooms. Serve hot. Makes 24
mushrooms Prep. Time: 10 minutes Cooking Time: 25 minutes Typed in
MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh

Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24,
1999

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