Arame-Stuffed Mushroom Caps – a delicious recipe with arame, mushrooms, sesame oil, onions, mirin, lemon juiced. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Garnish with red pepper or lemon slice.
2
Soak Arame for 10 minutes.
3
Rinse well and drain.
4
Rinse mushrooms and remove stems.
5
Place in baking dish.
6
Dice stems and set aside.
7
Place Arame with soaking water in small sauce pan.
8
If necessary add more water to cover.
9
Bring to boil and simmer for 15 minutes.
10
Drain.
11
Squeeze out liquid from Arame and mince.
12
Heat oil in small pan and saute onion and mushroom stems for 3 to 5 minutes.
13
Add Arame.
14
Combine Mirin, Shoyu, lemon, and ginger juice.
15
Pour half over Arame mixture and simmer until liquid evaporates.
16
Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps.
17
Cover and bake at 350F (180C) F for 20 to 25 minutes.
18
Garnish.
19
Be careful not to overcook; mushrooms will shrink.
139
kcal
Calories
2
g
Fat
20
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup arame rinsed and soaked, 18 large mushrooms fresh, 1 teaspoon sesame oil, 1 medium onions, and more.
Yes, Arame-Stuffed Mushroom Caps falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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