Ginger Rice Stuffed Mushrooms

• 1 tablespoon teriyaki seasoning, divided
• 1/4 cup canola oil, divided
• 1 (14-ounce) package button mushrooms, stems removed and chopped
• 1 scallion, finely chopped
• 2 teaspoons chopped ginger
• 1 teaspoon chopped garlic
• 1/2 pound ground pork
• 3 tablespoons low-sodium soy sauce
• 1 1/2 cups cooked white rice
• 1 tablespoon chopped fresh cilantro, for garnish

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.
8. Stir in the soy sauce and the remaining teriyaki seasoning.
9. Add the rice and cook until heated through.
10. Stuff the mushroom caps with the rice mixture.
11. Transfer to a platter, garnish with cilantro, and serve immediately.

teriyaki seasoning, canola oil, button mushrooms, scallion, ginger, garlic, ground pork, soy sauce, white rice, fresh cilantro

Taken from www.foodnetwork.com/recipes/sandra-lee/ginger-rice-stuffed-mushrooms-recipe.html (may not work)