Baked Asian Stuffed Mushrooms Recipe

Ingredients

• 1/4 cup chicken broth
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons vegetable oil
• 1-1/2 teaspoons minced garlic
• 2 tablespoons each finely diced zucchini and carrot
• 1 cup cooked medium grain rice
• 1/4 cup finely chopped cooked shrimp
• 1 green onion including top minced
• 2 eggs lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2-1/2 pounds large fresh white mushrooms stems removed
• 1/3 cup chicken broth

Instructions

1. Preheat oven to 350.
2. Combine first 5 ingredients for sauce in a small saucepan and set aside.
3. Place a wok or wide skillet over high heat until hot.
4. Add oil swirling to coat sides then add garlic and cook stirring about 5 seconds.
5. Add zucchini and carrot then stir fry for 1 minute.
6. Add rice, shrimp and green onion and mix well.
7. Stir in eggs, salt and pepper then turn off heat and mix well.
8. Mound 2 rounded teaspoons of filling into each mushroom cap and press firmly then place mushrooms filling side up in a shallow baking pan.
9. Just before baking pour chicken broth around mushrooms then bake uncovered for 15 minutes.
10. With a slotted spatula transfer mushrooms to a serving platter and cover loosely to keep warm.
11. Pour pan drippings into reserved sauce mixture then stirring constantly cook over medium high heat until mixture boils and thickens slightly.
12. Serve sauce on the side.