ASIAN STUFFED PORTABELLAS

Asian Stuffed Portabellas image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g