Ingredients

• 1 tablespoon teriyaki seasoning, divided
• 1/4 cup canola oil, divided
• 1 (14-ounce) package button mushrooms, stems removed and chopped
• 1 scallion, finely chopped
• 2 teaspoons chopped ginger
• 1 teaspoon chopped garlic
• 1/2 pound ground pork
• 3 tablespoons low-sodium soy sauce
• 1 1/2 cups cooked white rice
• 1 tablespoon chopped fresh cilantro, for garnish

Instructions

1. Preheat the oven to 375 degrees F.
2. In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil. Place the mushroom caps onto a baking sheet and brush them with the oil mixture. Bake until they soften, about 15 minutes.
3. While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes. Add the ground pork and cook until cooked through, about 5 minutes. Stir in the soy sauce and the remaining teriyaki seasoning. Add the rice and cook until heated through.
4. Stuff the mushroom caps with the rice mixture. Transfer to a platter, garnish with cilantro, and serve immediately.