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Arame-Stuffed Mushroom Caps Recipe - Cooking Index

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Arame-Stuffed Mushroom Caps

Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 cup 237mlEden arame rinsed and soaked
18 cups 4266mlFresh mushrooms (large)
1 teaspoon 5mlEden sesame oil
1 teaspoon 5mlOnion (medium)
1/4 cup 59mlEden mirin
1   Lemon - juiced
2 tablespoons 30mlEden shoyu or tamari
1 teaspoon 5mlGinger juice - (grate ginger and Out juice)
  Fresh parsley - minced
  To Garnish
  Red pepper or lemon slice

Recipe Instructions

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 saute 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 350F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink.


Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters.

Capper's -- September 9, 1997


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