12 large Cremini Mushrooms
1/2 cup cooked wild rice or millet
3 shiitakes (sliced)
1/2 onion diced,
1 rib celery, chopped
1 tbs white miso
1 tsp grated ginger
1 tbs chopped parsley, tamari to taste.
sesame seeds
1. Preheat oven to 375°F.
2. Remove mushroom stems and finely chop them. Arrange caps on a baking tray.
3. Sauté onion in a little water or sesame oil for 3–4 minutes.
4. Add celery, chopped mushroom stems, shiitake, and ginger. Cook until tender.
5. Stir in cooked rice.
6. Dissolve miso in a little warm water and mix into the filling off the heat.
7. Add tamari, parsley or scallions.
8. Fill mushroom caps generously
9. Bake for 20–25 minutes, until mushrooms are tender and lightly golden. Stir in cooked rice or millet
Dissolve miso in a little water and mix into the filling (off the heat)
Add tamari, parsley.
Fill mushroom caps generously and sprinkle with sesame seeds.
Bake for 20–25 minutes, until mushrooms are tender and lightly golden.