Ginger Rice Stuffed Mushrooms
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Canola Oil (divided)2 tsps
Ginger (chopped)1 tsp
Garlic (chopped)450 g
Ground Pork3 tbsps
Soy Sauce (low-sodium)1.5 cups
Cooked White RiceDirections:
1
Preheat the oven to 375 degrees F
2
In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil
3
Place the mushroom caps onto a baking sheet and brush them with the oil mixture
4
Bake until they soften, about 15 minutes
5
While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat
6
Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes
7
Add the ground pork and cook until cooked through, about 5 minutes
8
Stir in the soy sauce and the remaining teriyaki seasoning
9
Add the rice and cook until heated through
10
Stuff the mushroom caps with the rice mixture
11
Transfer to a platter, garnish with cilantro, and serve immediately