Ingredients
24
large mushrooms
1/3
cup chopped onion
1
teaspoon grated gingerroot
4
cloves garlic, finely chopped
3
tablespoons dry sherry or fat-free reduced-sodium chicken broth
1/4
pound cooked small shrimp, finely chopped
6
canned whole water chestnuts, finely chopped
1/4
cup finely chopped turkey ham
1/4
cup dry bread crumbs
1
tablespoon chopped fresh parsley
1/4
teaspoon sesame oil
Preparation
Set oven control to broil. Remove stems from mushroom caps; set stems aside. Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Broil with tops about 4 inches from heat about 8 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.
Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add onion, gingerroot, garlic and sherry. Cook about 6 minutes, stirring frequently, until onion is tender. Stir in chopped mushroom stems and remaining ingredients. Heat through.
Place mushroom caps, stem sides up, in ungreased jelly roll pan. Spoon shrimp mixture into caps, mounding slightly. Spray lightly with nonstick cooking spray. Broil with tops 4 inches from heat about 5 minutes or until shrimp mixture is light brown.
