Ginger Rice Stuffed Mushrooms

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  • Level: Easy
  • Total: 37 min
  • Prep: 15 min
  • Cook: 22 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Stuff the mushroom caps with the rice mixture. Transfer to a platter, garnish with cilantro, and serve immediately.