Asian Stuffed Mushrooms

1 lb Mushrooms, large ones
2 tb Canola oil
3 lg Garlic cloves, peeled and minced
2 tb Fresh ginger root, peeled and minced
1 md Red bell pepper, finely chopped
1 Stalk bok choy, chopped
1 ts Sesame oil
1 tb Tamari, or soy sauce
1/2 ts Salt
1/2 c Fresh bread crumbs
1/4 ts Chili paste, with garlic
3 Scallions, thinly sliced
1 tb Fresh lemon juice, or lime

Preheat the oven to 375 degrees. Grease a baking pan. Pull the stems from the mushroom caps and chop them finely. Place the caps in the prepared baking pan. Heat the canola oil in a skillet over medium heat. Saute the garlic, ginger and red bell pepper until tender, about 3 minutes. Stir in the chopped mushroom stems and the bok choy. Cook until the mushrooms are tender and the liquid has evaporated, about 5 minutes more. Remove the pan from the heat, and stir in the sesame oil, tamari salt, bread crumbs, chili paste, scallions, and lemon juice. Using a teaspoon, stuff the mushroom caps with the filling. Bake for 20 to 25 minutes, until the caps are tender. Serve immediately.

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