Ginger Rice Stuffed Mushrooms

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil.

3. 3

   Place the mushroom caps onto a baking sheet and brush them with the oil mixture.

4. 4

   Bake until they soften, about 15 minutes.

5. 5

   While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat.

6. 6

   Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes.

7. 7

   Add the ground pork and cook until cooked through, about 5 minutes.

8. 8

   Stir in the soy sauce and the remaining teriyaki seasoning.

9. 9

   Add the rice and cook until heated through.

10. 10

    Stuff the mushroom caps with the rice mixture.

11. 11

    Transfer to a platter, garnish with cilantro, and serve immediately.

* Per serving · 4 servings · Values may vary.