Shrimp and Meat Stuffed Portobello Mushrooms

Remove the stems from the mushrooms and lightly salt the inside of the caps.

In a bowl, combine the scallions, shrimp and ground meat. Peel the garlic, push it through a garlic press and add it to the bowl along with 1 teaspoon sesame oil, 1 tablespoon soy sauce, cilantro, ginger, cornstarch, salt and pepper and mix thoroughly. Season with salt and pepper.

Spoon the filling into the mushroom caps and place in a single layer on a large heatproof plate (if necessary divide among 2 plates).

In a bowl, whsik together the remaining sesame oil and the soy sauce and drizzle over the mushrooms.

Fill a wok or a (or a sufficiently large pan) about 3 cm (approximately 1 1/4-inch) high with water, place a steamer over the water and bring to a simmer. Place the mushrooms, on the plate, on the steamer rack, cover and cook over medium heat until the filling is set and the mushrooms are tender, about 8 minutes. Repeat with a second plate if necessary.