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Ginger-Soy Stuffed Portobellos
Earthy portobello mushroom caps make the ideal vessel for a savory blend of brown rice, crisp snow peas, and fresh ginger. You'll love how the convenient coleslaw mix speeds up the prep without sacrificing any crunch. Tossed in a quick soy and toasted sesame sauce, the filling gets baked right into the mushrooms until everything is tender and golden brown. It's a satisfying meatless main that brings bright, fresh flavors to the table.
Equipment
- Saucepan
- Oven
- Baking sheet
- Skillet
Ingredients
- ¾ cup uncooked regular brown rice
- 1½ cups water
- 4 large portabella mushroom caps (4 to 5 inches), stems removed
- 1 tablespoon canola oil
- 1½ cups coleslaw mix (shredded cabbage and carrots)
- ½ cup cut-up snow pea pods
- ¼ cup sliced green onions
- 1 tablespoon finely chopped gingerroot
- 1 clove garlic, finely chopped
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 4 teaspoons sesame seed
Instructions
- 1Bring the brown rice and water to a boil in a small saucepan. Reduce the heat to low, cover the pan, and simmer for 45 to 50 minutes until the rice absorbs all the liquid. Keep the lid on to trap the steam so the grains cook evenly.
- 2Preheat the oven to 400 degrees Fahrenheit. Coat a rimmed baking sheet with cooking spray. Arrange the mushroom caps on the pan with the gill sides facing down. Bake for 5 minutes until they soften and start to brown.
- 3Warm the canola oil in a large nonstick skillet over medium-high heat. Add the coleslaw mix, snow peas, green onions, minced ginger, and garlic. Cook for 2 to 3 minutes, stirring often, until the cabbage wilts and the vegetables become crisp-tender. Stir constantly here so the garlic doesn't burn and turn bitter.
- 4Fold the cooked brown rice into the vegetable mixture. Drizzle the soy sauce and sesame oil over the top. Toss everything gently and cook until the mixture is completely heated through, then take the skillet off the burner.
- 5Flip the baked mushroom caps so the gills face up. Divide the rice and vegetable mixture evenly among the caps, spooning about three-quarters of a cup into each one. Top each stuffed mushroom with 1 teaspoon of sesame seeds.
- 6Return the pan to the oven and bake for 13 to 15 minutes until the sesame seeds turn golden brown.
Notes
- Flavor: Cooking the rice in plain water instead of broth keeps the sodium levels balanced, as the soy sauce provides plenty of savory flavor.
- Shortcut: Use pre-cooked or microwaveable brown rice to cut the total time down by 40 minutes.
- Storage: Keep leftovers in the fridge for up to 3 days in an airtight container.
Recipe Details
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