Ginger Rice Stuffed Mushrooms

Ingredients

• 14 ounce button mushrooms chopped
• 0.3 cup canola oil divided
• 1.5 cups rice white cooked
• 1 tablespoon cilantro leaves fresh chopped for garnish
• 1 teaspoon garlic chopped
• 2 teaspoons ginger chopped
• 0.5 pound ground pork 
• 3 tablespoons soya sauce low-sodium
• 1  scallion finely chopped
• 1 tablespoon teriyaki seasoning divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wok

Directions

1. Preheat the oven to 375 degrees F.
2. In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil.
3. Place the mushroom caps onto a baking sheet and brush them with the oil mixture.
4. Bake until they soften, about 15 minutes.
5. While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat.
6. Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes.
7. Add the ground pork and cook until cooked through, about 5 minutes. Stir in the soy sauce and the remaining teriyaki seasoning.
8. Add the rice and cook until heated through.
9. Stuff the mushroom caps with the rice mixture.
10. Transfer to a platter, garnish with cilantro, and serve immediately.