Ginger Rice Stuffed Mushrooms (Sandra Lee) |
|
 |
Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
|
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:
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.
|
|