Arame Stuffed Mushroom Caps

Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes
Arame Stuffed Mushroom Caps


  • 1 cup Eden Arame, rinsed and soaked 5 minutes in warm water to cover
  • 2 cups water, for cooking arame
  • 18 large stuffing mushrooms, rinsed well
  • 1 tsp Eden Sesame Oil
  • 1 medium onion, minced fine
  • 1/4 cup Eden Mirin
  • 1 whole lemon, juiced, strain out seeds
  • 2 tsp Eden Shoyu Soy Sauce
  • 1 tsp freshly grated ginger root, squeeze out juice and discard pulp
  • 1/4 cup fresh parsley, chopped for garnish


Place arame and water in a saucepan, cover and simmer 15 minutes. Remove arame, rinse, drain and mince arame. Remove stems from the mushrooms and set aside. Place mushrooms in a baking dish. Dice the stems. Heat oil in a small pan. Sauté onions and mushroom stems for 3 to 5 minutes. Add arame. Combine mirin, shoyu, lemon juice and ginger juice. Pour half over the arame mixture and simmer until liquid evaporates. Stuff mushroom caps with arame mixture. Pour remaining marinade over each mushroom cap. Cover and bake at 350° for 20 to 25 minutes. Garnish. Be careful not to overcook, as the mushrooms will shrink. Garnish with parsley.

Nutritional Information

Per serving - 79 calories, 1 g fat (11% calories from fat), 2 g protein, 17 g carbohydrate, 3 g fiber, 0 mg cholesterol, 297 mg sodium

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