Arame Stuffed Mushroom Caps
Course
Appetizers
,
Sides
Cuisine
Asian
Sensitivity
Alkaline
,
Nut Free
Servings
Prep Time
6
servings
20
minutes
Cook Time
25
minutes
Servings
Prep Time
6
servings
20
minutes
Cook Time
25
minutes
Ingredients
1
cup
dried arame
rinsed and soaked (submersed) for 5 minutes in warm water
2
cups
water
18
large
mushrooms caps
(Portobello or Cremini), rinsed well
1
teaspoon
ghee
1
medium
white onion
, or sweet onion (minced fine)
1/4
cup
Umeboshi vinegar
1
lemon
juiced, strained of seeds
2
teaspoons
soy sauce
1
teaspoon
freshly grated ginger
squeeze out juice and discard pulp
1/4
cup
parsely
chopped for garnish
Instructions
Preheat oven to 350 degrees.
Place arame and water in a saucepan, cover and simmer 15 minutes.
Remove arame, then rinse, drain and mince it.
Remove stems from the mushrooms and set aside.
Place mushrooms in a baking dish. Dice the stems.
Heat Ghee in a small pan.
Saute onions and mushroom stems for 3-5 minutes. Then add arame.
Combine Umeboshi vinegar, lemon juice, soy sauce, and ginger juice. Pour half of this over arame mixture and simmer until liquid evaporates.
Stuff mushrooms caps with arame mixture.
Pour remaining marinade evenly over each mushroom cap.
Cover and bake at 350 degrees for 20-25 minute. Be careful not to overcook, as the mushrooms will shrink.
Garnish with parsley and enjoy!