| 1 cup | Eden arame, rinsed & soaked |
| 12 | - 18 large, fresh mushrooms |
| 1 tsp | Eden organic sesame oil |
| 1 | Medium onion |
| 1/4 cup | Eden mirin |
| 1 | Lemon, juiced |
| 2 tbsp | Eden organic shoyu OR tamari |
| 1 tsp | Ginger juice (grate & squeeze out juice) |
| | Fresh parsley OR |
| | Minced red pepper OR |
| | Lemon slices to garnish |
1. Soak arame for 10 minutes; rinse well and drain.
2. Rinse mushrooms & remove stems; place in baking dish. Dice stems and set aside.
3. Place arame with soaking water in small sauce pan. If necessary, add more water to cover. Bring to a boil & simmer for 15 minutes; drain. Squeeze out liquid from arame and mince.
4. Heat oil in a small pan and saute onion and mushrooms stems for 3 to 5 minutes. Add arame.
5. Combine mirin, shoyu, lemon, and ginger juice. Pour half over arame mixture and simmer until liquid evaporates.
6. Stuff mushroom caps with arame mixture; pour remaining marinade over mushroom caps.
7. Cover & bake at 350F for 20 to 25 minutes.
8. Garnish & serve.
Be careful not to overcook; mushrooms will shrink.