Instructions: * Note: Do not substitute long-grain rice in this recipe. It lacks the sticky quality which is necessary to bind the filling together.

Soak black mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and finely chop caps. Set aside.

Combine sauce ingredients in a small saucepan and set aside.

Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 5 seconds. Add black mushrooms, zucchini and carrot; stir-fry for 1 minute. Add shrimp, green onion and rice; mix well. Stir in eggs, salt and pepper; turn off heat and mix well.

Mound about 2 rounded teaspoons of filling into each mushroom cap and press firmly. Place mushrooms filling-side up in a shallow-rimmed baking pan. If assembled ahead, cover and refrigerate for up to 8 hours. Just before baking, pour broth around mushrooms. Preheat oven to 350 degrees. Bake, uncovered, in preheated oven for 15 minutes.

With a slotted spatula, transfer mushrooms to a serving platter; cover loosely to keep warm. Pour drippings into sauce. Stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.

This recipe yields 28 appetizers.

Yield: 28 appetizers

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