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Arame Stuffed Mushroom Caps
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Course Appetizers, Sides
Cuisine Asian
Sensitivity Alkaline, Nut Free
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Appetizers, Sides
Cuisine Asian
Sensitivity Alkaline, Nut Free
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Place arame and water in a saucepan, cover and simmer 15 minutes.
  3. Remove arame, then rinse, drain and mince it.
  4. Remove stems from the mushrooms and set aside.
  5. Place mushrooms in a baking dish. Dice the stems.
  6. Heat Ghee in a small pan.
  7. Saute onions and mushroom stems for 3-5 minutes. Then add arame.
  8. Combine Umeboshi vinegar, lemon juice, soy sauce, and ginger juice. Pour half of this over arame mixture and simmer until liquid evaporates.
  9. Stuff mushrooms caps with arame mixture.
  10. Pour remaining marinade evenly over each mushroom cap.
  11. Cover and bake at 350 degrees for 20-25 minute. Be careful not to overcook, as the mushrooms will shrink.
  12. Garnish with parsley and enjoy!

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