Heat oven to 350°F.

Remove stems from mushrooms. Cut off woody ends. Chop the rest of the stems finely.

Melt butter in small saucepan. Add shallots and cook until softened.

Add garlic and ginger and cook until fragrant about 30 seconds.

Remove pan from heat and add panko, cheese, chives, salt, pepper, and five-spice.

Place mushroom caps in greased baking dish and fill with breadcrumb mixture.

Bake for 15 minutes or until hot and bubbly.

Appetizers: 24

Per Serving: 26 Calories; 2g Fat (52.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.