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
Photo Gallery
I hope you love these super delicious stuffed mushrooms!
