Ingredients:

• 2 lbs. mushrooms, sized for stuffing
• 3 cups Rye bread
• 2 Tbsp. Olive Oil
• 1/2 cup Robert Rothschild Ginger Wasabi Sauce
• 3 Tbsp. chives
• 4 large eggs, beaten

Directions:

1. Remove the stem from the mushroom by grasping the stem and twisting away from the cap.
2. Incorporate the rye, chives, Ginger Wasabi Sauce and egg until mixture is wet but still coarse.
3. Preheat oven to 350 degrees F.
4. In a large bowl, add the olive oil and mushroom caps and toss until evenly coated throughout. Roll a tablespoon of the bread mixture into a small ball and stuff in the mushroom cap.
5. Place finished caps on a cookie sheet and bake for 20-25 minuted or until mushrooms are soft and juicy.