Cook Asian rice with minced pork, mushrooms and ginger and Serve it in bowls of large champignon caps. It turns out tasty and very quick snack, especially if you use it already finished rice You just have to warm it in a pan with other ingredients and arrange on pre-baked in the oven mushroom caps. Mushrooms are simply amazingly combined with Asian Teriyaki flavor with a touch of ginger. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (400 gr.) Champignons, cut the legs and finely chop
- 1 tbsp. l Teriyaki seasonings, divide
- 1/4 Art. rapeseed oil, divide
- 1 feather green onion, finely chopped
- 2 tsp chopped ginger
- 1 tsp chopped garlic
- 220 gr minced pork
- 3 tbsp. l lightly salted soy sauce
- 1.5 tbsp. boiled white rice
- 1 tbsp. l chopped fresh cilantro for serving
Recipes with similar ingredients: champignon mushrooms, minced pork, ginger root, rice, green onion, garlic
Recipe preparation:
- Preheat the oven to 190 ° C. In a small bowl, mix 0.5 tbsp. l seasoning teriyaki and 2 tbsp. l rapeseed oil. Put mushroom hats on a baking sheet and grease them with a mixture. Bake until they become soft in about 15 minutes.
- While the mushrooms are baking, heat in a large frying pan or wok on moderately high heat remaining 2 tbsp. l rapeseed oil. Add chopped mushroom legs, onions, ginger and garlic and fry for 2 minutes. Add minced pork and fry until tender, about 5 minutes. Add soy sauce and the remaining teriyaki seasoning. Then add rice and warm it.
- Fill the mushroom caps with rice mixture. Shift to serving dish and sprinkle with cilantro. Serve with chicken.
