Lobster Stuffed Mushrooms

Submitted by: Laura	Country: Canada
Category: Home/Appetizers
Quantity: 30 bouchées	Preparation time: 0:10 hr. Cooking time: 0:20 hr.

Ingredients

30	large mushroom caps	30
1 tbsp	butter	15 mL
3 tbsp	water	45 mL
1 tbsp	dry sherry	15 mL
1	chicken bouillon cube	1
1 tbsp	vegetable oil	15 mL
1/2 lb	ground lean pork	225 g
1 tbsp	green minced onions	15 mL
1/4 tsp	salt	1 mL
1/4 cup	minced water chestnuts	60 mL
2 tsp	soy sauce	10 mL
2 tbsp	melted butter	30 mL
1/4 cup	sesame seeds	60 mL

Directions

Wash mushroom caps. Combine water, butter, sherry and bouillon cube in a saucepan. Add caps and simmer 3 minutes. Lift out mushrooms with a slotted spoon. Let drain and cool on a paper towel. Save liquid left in pan.

Heat oil in heavy skillet. Add pork and cook until browned. Remove from heat. Add salt, onions, soy sauce, chestnuts, butter and about 2 tbsp/30 mL of liquid the mushrooms were cooked in.

Stuff caps with meat mixture and sprinkle tops with sesame seeds. Put in single layer in shallow baking pan. Add remaining liquid left from cooking mushrooms.

Bake at 375°F/190°C for about 20 minutes or until seeds are browned and the mushrooms are hot. Serve immediately.