1 (14 oz) package button mushrooms, stems removed and chopped
1 scallion, finely chopped
2 teaspoons chopped ginger
1 teaspoon chopped garlic
1/2 pound ground chicken
3 tablespoons soy sauce
1 1/2 cup cooked white rice
1 tablespoon chopped fresh cilantro
Instructions
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.
Originally Submitted
1/4/2011
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