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Asian Stuffed Portabellas
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Prep Time:
55 minutes
Total Time:
1 hour 10 minutes
Asian-inspired stuffed portabella mushrooms with rice and sautéed vegetables for a delicious and satisfying meal.
Ingredients:
  • 3/4 cup uncooked regular brown rice
  • 1 1/2 cups water
  • 4 large portabella mushrooms (4 to 5 inches in diameter), stems removed
  • 1 tablespoon canola oil
  • 1 1/2 cups shredded coleslaw mix
  • 1/2 cup cut-up snow pea pods
  • 1/4 cup sliced green onions (4 medium)
  • 1 tablespoon finely chopped gingerroot
  • 1 clove garlic, finely chopped
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 4 teaspoons sesame seed
Instructions:
  • Preheat oven to 400°F and grease a 15x10x1-inch pan with cooking spray. In a 1 1/2 quart saucepan, bring brown rice and water to a boil. Reduce heat, cover, and simmer for 45 to 50 minutes until water is absorbed.
  • Place mushrooms in a hot pan, gill side down. Bake for 5 minutes until tender and lightly browned.
  • Heat canola oil in a 10-inch nonstick skillet over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot, and garlic. Cook for 2 to 3 minutes, stirring frequently until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice, sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently until thoroughly heated. Remove from heat and enjoy!
  • Place the mushrooms gill side up in a pan. Top each mushroom with approximately 3/4 cup of rice mixture and sprinkle 1 teaspoon of sesame seeds on top. Bake for 13 to 15 minutes until the sesame seeds start to brown.

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