Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Fresh lemon juice -lightly
24 lg Mushroom stemmed * 1/2 c Fine fresh bread crumbs
3 sl Lean bacon 1 tb Bread crumbs for garnish
1/4 c Minced onion Pepper to taste
4 ts Minced garlic 1 Scallion, sliced thin, for
2 tb Soy sauce -garnish
1 tb Sesame seeds, toasted

* Chop stems and leave caps whole In a large saucepan, combine 6 cups water
with the lemon juice, add the mushroom caps, and bring the liquid to a
boil. Simmer the mushroom caps for 6 mintues, transfer tham to paper
towels, and let them drain. (Blanching the mushroom caps will prevent them
from wrinkling while they are baking.) In a skillet, cook the bacon over
moderate heat until it is crisp, transfer it to paper towels, and let it
drain. Pour off all but 1-1/2 tbsp of the fat from the skillet, in the
remaining fat cook the onion, the garlic, and the mushroom stems over
moderately low heat,stirring, until the vegetables are softened, and add
the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon,
crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes,
or until it is slightly dry, divide it among the mushroom caps, mounding
it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms
may be prepared up to this point 1 day in advance and kept covered tightly
with plastic wrap and chilled. Sprinkle the remaining 1 tbsp bread crumbs
over the mushrooms and bake the mushrooms in the middle of a preheated 325
F oven for 7 minutes, or until the filling is heated through. To make the
filling crisper, the cooked mushrooms may be put under a preheated broiler
about 4 inches from 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.

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