How to make it

  • Preheat oven to 350.
  • Combine first 5 ingredients for sauce in a small saucepan and set aside.
  • Place a wok or wide skillet over high heat until hot.
  • Add oil swirling to coat sides then add garlic and cook stirring about 5 seconds.
  • Add zucchini and carrot then stir fry for 1 minute.
  • Add rice, shrimp and green onion and mix well.
  • Stir in eggs, salt and pepper then turn off heat and mix well.
  • Mound 2 rounded teaspoons of filling into each mushroom cap and press firmly then place mushrooms filling side up in a shallow baking pan.
  • Just before baking pour chicken broth around mushrooms then bake uncovered for 15 minutes.
  • With a slotted spatula transfer mushrooms to a serving platter and cover loosely to keep warm.
  • Pour pan drippings into reserved sauce mixture then stirring constantly cook over medium high heat until mixture boils and thickens slightly.
  • Serve sauce on the side.

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