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CURRIED RICE STUFFED MUSHROOMS
Stephanie Exel
24 Fresh Cremini or Baby Bella Mushrooms (1 1/2 to 2 inches in diameter)
½ cup cooked rice
1 TB bottled plum sauce
1 tsp seasoned rice vinegar
½ tsp green curry paste
Cooked shrimp
Snipped fresh chives
Preheat oven to 425 degrees. Rinse and drain Mushrooms. Remove stems. Place Mushroom caps, stem-side down, on a baking sheet coated with nonstick cooking spray. Bake for 5 minutes. Stir together rice, plum sauce, rice vinegar, and green curry paste. Turn Mushrooms stem-side up. Divide filling among caps. Bake 8-10 minutes more until heated through. Top with cooked shrimp and snipped fresh chives.