Mushroom caps stuffed with ginger rice and minced meat

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Make Asian-style rice with ground pork, mushrooms, and ginger and serve it in bowls made from large mushroom caps. It makes a delicious and super-quick appetizer, especially if you use pre-baked rice. Simply heat it in a frying pan with the other ingredients and spoon it into the oven-baked mushroom caps. The mushrooms pair wonderfully with the Asian flavor of teriyaki seasoning, with its hint of ginger.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (400 g) of champignons, stems cut off and finely chopped
1 tablespoon teriyaki seasoning, divided
1/4 cup canola oil, divided
1 green onion, finely chopped
2 tsp chopped ginger
1 teaspoon chopped garlic
220 g of minced pork
3 tablespoons lightly salted soy sauce
1.5 cups of cooked white rice
1 tbsp chopped fresh cilantro, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.

In a small bowl, combine 0.5 tablespoons teriyaki seasoning and 2 tablespoons canola oil. Place the mushroom caps on a baking sheet and brush them with the mixture. Bake until tender, about 15 minutes.
While the mushrooms are baking, heat the remaining 2 tablespoons of canola oil in a large skillet or wok over medium-high heat. Add the sliced mushroom stems, onion, ginger, and garlic and sauté for 2 minutes. Add the ground pork and sauté until tender, about 5 minutes. Add the soy sauce and remaining teriyaki seasoning. Then add the rice and heat through.