Arame-Stuffed Mushroom Caps

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60 minutes Prep: 40 minutes Cook: 20 minutes

34 calories per serving view nutrition facts

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1	cup	arame	rinsed and soaked
18	large	mushrooms	fresh
1	teaspoon	sesame oil
1	medium	onion
1/4	cup	mirin (sweet seasoning)
1	each	lemon	juiced
2	tablespoons	soy sauce, tamari	or shoyu
1	teaspoon	ginger juice	grate ginger and squeeze out juice
1	x	parsley leaves	minced

Garnish with red pepper or lemon slice.

Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems.

Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan.

If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince.

Heat oil in small pan and sauté onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice.

Pour half over Arame mixture and simmer until liquid evaporates.

Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps.

Cover and bake at 350 degrees F for 20-25 minutes.

Garnish.

Be careful not to overcook; mushrooms will shrink.

Prep Time: 40 minutes Yield: 6 Servings

Serving Size 102g

Amount per Serving

Calories 34 27% of calories from fat