Mushroom caps stuffed with ginger rice and minced meat

Ingredients:

• 1 package (400 g) of champignons, stems cut off and finely chopped
• 1 tablespoon teriyaki seasoning, divided
• 1/4 cup canola oil, divided
• 1 green onion, finely chopped
• 2 tsp chopped ginger
• 1 teaspoon chopped garlic
• 220 g of minced pork
• 3 tablespoons lightly salted soy sauce
• 1.5 cups of cooked white rice
• 1 tbsp chopped fresh cilantro, for serving

Preparation:

1. Preheat oven to 190°C.
   
   In a small bowl, combine 0.5 tablespoons teriyaki seasoning and 2 tablespoons canola oil. Place the mushroom caps on a baking sheet and brush them with the mixture. Bake until tender, about 15 minutes.
2. While the mushrooms are baking, heat the remaining 2 tablespoons of canola oil in a large skillet or wok over medium-high heat. Add the sliced ​​mushroom stems, onion, ginger, and garlic and sauté for 2 minutes. Add the ground pork and sauté until tender, about 5 minutes. Add the soy sauce and remaining teriyaki seasoning. Then add the rice and heat through.
3. Fill the mushroom caps with the rice mixture. Transfer to a serving platter and sprinkle with cilantro. Serve with chicken.