GINGER WASABI STUFFED MUSHROOMS
2 lbs. Mushrooms, supreme stuffers
3 cups Rye bread
2 Tbsp. Olive oil
1/2 cup Robert Rothschild Farm Ginger Wasabi Sauce
3 Tbsp. Chives
4 large Eggs, beaten
Remove the stem from the mushroom by grasping the stem and twisting away from the cap. Incorporate the rye, chives and Ginger Wasabi Sauce and egg until mixture is wet but still coarse. Preheat oven to 350 degrees F. In a large bowl, add the olive oil and mushroom caps and toss until evenly coated throughout. Roll tablespoon of mix into a small ball and stuff in the mushroom cap. Place finished caps on a cookie sheet and bake for 20 - 25 minutes or until mushrooms are soft and juicy.