Looking for an Asian-styled appetizer? Then enjoy these fresh mushrooms cooked in teriyaki sauce with surimi and water chestnuts.
- (1 1/2 to 2-inch) fresh whole mushrooms, washed, stems removed
- garlic cloves, minced
- 2 1/4
- cups water SAVE $
- (15-oz.) bottle teriyaki sauce
- cup chopped imitation crabmeat (surimi)
- cup chopped water chestnuts
- tablespoon chopped fresh chives
1Remove stems from mushrooms; discard or reserve for a future use.
2In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
3Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
4Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
5Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.