Lobster Stuffed Mushrooms

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Submitted by:
Laura		 Country: Canada
Quantity:
30 bouchées		 Preparation time: 0:10 hr.
Cooking time: 0:20 hr.
Specialties: Holidays

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.

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