Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
2
Beginner
Difficulty
0
Ingredients
- 4-5 large portabello mushrooms
- olive oil to bake
- 1 1/2 cups leftover sticky white rice (Jasmin, sushi rice, or a combination of brown, white, and quinoa works well too)
- 1/3 cups edamame, shelled
- 1/4 cup chopped/shredded carrots
- 1/3 cups diced red pepper
- 1 small red onion diced
- 1 cup shredded cabbage
- 1/4 cup pineapple or diced apple (optional)
- 1-2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp rice wine vinegar
- salt and vinegar to taste
- Serve with hoisin sauce, vegan mayonnaise, chopped cilantro, and toasted sesame seeds.
Method
- Preheat the oven to 180 degrees Celsius.
- Wash or brush the mushrooms and place them in a large baking tray, remove the stems, drizzle with some olive oil, salt, and pepper, and bake for 10-15 minutes until the juices have released from the mushrooms, drain the juices.
- Drizzle some oil in a skillet and then add in the veggies, fry a bit until nice and fragrant before adding in the soy sauce, honey, and rice wine vinegar.
- Finally add in the leftover rice and turn down the heat.
- Scoop 2-3 tbsp of the rice stuffing into the mushrooms, and bake again for 10 minutes until nice and crispy.
- Serve the mushrooms with hoisin sauce, mayonnaise, chopped cilantro, and sesame seeds.m
