Instructions: 1. In a bowl, combine ground chicken, ginger, garlic, 1 green onion, cilantro, 2 tbsp. soy sauce, peanuts and cornstarch.

2. Divide mixture evenly and place in mushroom cavities.

3. To prepare sauce, in another bowl, combine chicken stock, oyster sauce, lime juice, remaining 2 tbsp. soy sauce, sugar and remaining 3 green onions. Reserve.

4. Heat oil in a large non-stick skillet on medium-high heat. Add mushrooms, filling side up. Cook for 4 minutes.

5. Add reserved sauce. Cover mushrooms and steam over medium heat for 15 minutes until chicken is cooked.

6. Remove mushrooms to a serving platter. Reduce juices in pan for 2 to 3 minutes or until syrupy. Pour over mushrooms. Serve hot.

Makes 24
mushrooms Prep. Time: 10 minutes

Cooking Time: 25 minutes

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