Asian-Stuffed Portabella Mushrooms

Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.

Step 3

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.

Step 4

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.