Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine. Keep sodium under control by cooking rice in water instead of broth and don't add the salt.
Asian Stuffed Portabellas
Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine.
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
Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.
Keep sodium under control by cooking rice in water instead of broth and don't add the salt. The soy sauce provides plenty of flavor.
Calories 250, Fat 9 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 560 milligrams, Carbs 35 grams, Fiber 6 grams, Sugar 5 grams, Protein 7 grams