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Baked Ginger-Soy Stuffed Portobello Mushrooms
Earthy portobello mushrooms act as the ultimate edible bowl for a savory blend of brown rice, crisp snow peas, and shredded cabbage. You'll bake the caps until tender, then pile them high with a ginger and garlic-infused filling. A splash of soy sauce and toasted sesame oil brings everything together with a deep, umami-rich finish. It's a hearty, plant-based meal that doesn't skimp on texture or flavor.
Equipment
- Oven
- Baking sheet
- Skillet
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
- 1Heat the oven to 400°F and coat a 15x10x1-inch baking pan with cooking spray. Bring the brown rice and water to a boil in a small saucepan. Reduce the heat, cover the pan, and simmer for 45 to 50 minutes until the rice absorbs the water.
- 2Place the portobello mushrooms in the prepared baking pan with the gill side facing down. Baking them face down first helps release excess moisture so they don't become soggy. Bake for 5 minutes until they become tender and start to brown.
- 3Heat the canola oil in a large nonstick skillet over medium-high heat. Add the coleslaw mix, snow peas, green onions, ginger, and garlic. Keep the vegetables moving constantly so the garlic doesn't burn and turn bitter. Sauté for 2 to 3 minutes until the cabbage wilts and the peas are crisp-tender.
- 4Stir the cooked brown rice into the skillet. Sprinkle the mixture with the soy sauce and sesame oil. Toss gently over the heat until everything is warmed through, then remove the pan from the stove.
- 5Turn the baked mushrooms gill side up in the pan. Spoon about 3/4 cup of the rice mixture into each mushroom cap, top with 1 teaspoon of sesame seeds, and bake for 13 to 15 minutes until the seeds lightly brown.
Notes
- Storage: Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in the oven at 350°F or microwave until heated through.
- Prep: To save time, use pre-cooked or leftover brown rice.
- Swap: If you can't find snow peas, snap peas or finely diced bell peppers work well.
Recipe Details
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