Asian Stuffed Mushrooms

Step 1

Preheat your oven to 375°F.

Step 2

In a medium bowl, combine cream cheese, egg yolk, green onion, garlic, shredded carrot, cilantro, ginger, lime juice and salt. Stir until creamy. Set aside.

Step 3

Clean the mushrooms thoroughly by washing or brushing them. Remove the stems from the mushrooms and discard. (See photos for stem removal tips).

Step 4

Place the mushrooms top down in a 2-quart baking dish. Use a spoon to fill each mushroom with the cream cheese mixture.

Step 5

In a glass measuring cup, add about 1/2 cup sweet chili sauce and about 1/2 cup coconut milk. (Taste it to see what ratio you like.)

Step 6

Drizzle the sauce over the mushrooms. Bake uncovered for 20-25 minutes, or until the tops have started to brown.

Step 7

Serve hot. Garnish with lime and cilantro.