Here's a tasty, but low-calorie dinner suggestion from the Mushroom Information Center.
In a small bowl, combine 1/4 cup teriyaki sauce, 1 teaspoon cornstarch, 1 teaspoon ground ginger and 1/2 cup water. Set aside.
In a large skillet over medium-high heat, heat 2 teaspoons of vegetable oil.
Add 4 1/2 cups of sliced white mushrooms and 1 1/2 cups fresh, sliced shiitake mushrooms with the stems removed.
Cook and stir until the mushrooms release their liquid, about 3 minutes.
Add 1 large, sliced bell pepper, 4 chopped green onions, 2 teaspoons of minced garlic; cook and stir until mushroom liquid evaporates and garlic browns. Add 1 1/2 cups of cooked chicken, cut into thin strips.
Stir teriyaki mixture and add to the skillet. Cook and stir until slightly thickened, about 2 minutes.
Arrange 4 Chinese cabbage or bok choy leaves on 4 plates. Spoon mushroom-chicken mixture onto top, dividing equally.