Ginger Rice Stuffed Mushrooms Recipes

AIR FRYER STUFFED MUSHROOMS

Steps:

• Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend.
• Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
• Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.

STUFFED PEPPERS WITH THAI CURRY RICE AND MUSHROOMS

Steps:

• Bring a pot of water to a boil.
• Slice the tops off the peppers, and dice into 1/4 in pieces. Seed and core the peppers, and boil them until just tender, about 4 minutes.
• Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain, upside down. Reserve 1 1/2 cups of the cooking water.
• In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
• Add the shallots and garlic, season with salt, and cook over medium heat until softened.
• Add the rice and cook, stirring, until toasted, about 4 minutes.
• Stir in the coconut milk, ginger, curry paste and reserved cooking water, bring to a simmer; cover and cook over low heat until liquid is absorbed, about 25 minutes.
• Meanwhile, preheat the oven to 350 deg.
• In a large skillet, heat the remaining oil or butter. Add the diced bell pepper tops and jalapeno, and cook over medium heat until tender, about 5 minutes.
• Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
• Add the spinach and cook until wilted, about 1 minute.
• In a large bowl, combine the rice and the vegetables, add the chopped basil and lemon juice, and mix well.
• Stuff the peppers and place in a shallow glass or ceramic baking dish.
• Cover with foil and bake until the rice is heated through, about 45 minutes.
• Garnish with additional whole Thai basil leaves, if desired.