Ginger Rice Stuffed Mushrooms

Total Time:
37 min
Prep:
15 min
Cook:
22 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon teriyaki seasoning, divided
  • 1/4 cup canola oil, divided
  • 1 (14-ounce) package button mushrooms, stems removed and chopped
  • 1 scallion, finely chopped
  • 2 teaspoons chopped ginger
  • 1 teaspoon chopped garlic
  • 1/2 pound ground pork
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 cups cooked white rice
  • 1 tablespoon chopped fresh cilantro, for garnish
Directions

Preheat the oven to 375 degrees F.

In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil. Place the mushroom caps onto a baking sheet and brush them with the oil mixture. Bake until they soften, about 15 minutes.

While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes. Add the ground pork and cook until cooked through, about 5 minutes. Stir in the soy sauce and the remaining teriyaki seasoning. Add the rice and cook until heated through.

Stuff the mushroom caps with the rice mixture. Transfer to a platter, garnish with cilantro, and serve immediately.


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