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Ginger Rice Stuffed Mushrooms

Ginger Rice Stuffed Mushrooms
Ginger Rice Stuffed Mushrooms is a gluten free and dairy free hor d'oeuvre. This recipe serves 4. One portion of this dish contains about 15g of protein, 27g of fat, and a total of 391 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 37 minutes. Head to the store and pick up ground pork, canolan oil, ginger, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

1
Preheat the oven to 375 degrees F.
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OvenOven
2
In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil.
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Canola OilCanola Oil
SeasoningSeasoning
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BowlBowl
3
Place the mushroom caps onto a baking sheet and brush them with the oil mixture.
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MushroomsMushrooms
Cooking OilCooking Oil
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Baking SheetBaking Sheet
4
Bake until they soften, about 15 minutes.
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OvenOven
5
While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat.
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Canola OilCanola Oil
MushroomsMushrooms
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Frying PanFrying Pan
WokWok
6
Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes.
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MushroomsMushrooms
Green OnionsGreen Onions
GarlicGarlic
GingerGinger
7
Add the ground pork and cook until cooked through, about 5 minutes. Stir in the soy sauce and the remaining teriyaki seasoning.
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Ground PorkGround Pork
SeasoningSeasoning
Soy SauceSoy Sauce
8
Add the rice and cook until heated through.
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RiceRice
9
Stuff the mushroom caps with the rice mixture.
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MushroomsMushrooms
RiceRice
10
Transfer to a platter, garnish with cilantro, and serve immediately.
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CilantroCilantro
DifficultyMedium
Ready In37 m.
Servings4
Health Score15
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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