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Steps
1
Remove stems from mushrooms; discard or reserve for a future use.
2
In 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.
3
Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
4
Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
5
Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.
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Purchased teriyaki sauce combined with extra garlic is a nice change from a typical marinade for mushrooms.
Surimi is mild whitefish that is cleaned, pressed and tinted to look like crustaceans or shellfish. A centuries-old Japanese tradition, surimi is often prepared using Alaskan pollock.
For Teriyaki Vegetable-Stuffed Mushrooms, omit the surimi and use a few different colors of bell peppers. To keep colors fresh, finely chop the peppers and combine them with water chestnuts just before serving.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
10
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
440mg
18%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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