Ginger Rice Stuffed Mushrooms
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 395
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 41
- Sodium
- 421
- Total: 37 min
- Prep: 15 min
- Cook: 22 min
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.