- Servings: 48 appetizers
|1 lb||Pork Sausage|
|½ cup||Chopped Cilantro|
|4 cloves||Garlic, minced|
|3 Tbsp||Grated Fresh Ginger|
|1 cup||Finely Grated Carrots, drained of excess juice|
|¼ cup||Golden Raisins, coarsely chopped|
|½ cups||Toasted Almonds, coarsely chopped|
|1⅓ cups||Instant Brown Rice, cooked|
|3 Tbsp||Hoisin Sauce|
|2 Tbsp||Garlic Hot Chili Sauce, sriracha|
|2 Tbsp||Toasted Sesame Oil|
|48||Large White Mushrooms|
|¼ cup||Olive Oil|
Preheat oven to 400 degrees. Combine all ingredients (except mushrooms, olive oil and Kosher salt) in a large bowl. Using a wooden spoon or clean hands, gently combine all ingredients.
Rinse and clean mushrooms. Brush the bottom of a 9x13" pan with some of the olive oil. Remove stems from mushrooms; save for another use, if desired. Place mushrooms with tops down in the pan, creating mushroom cups. Brush the mushrooms with the remaining olive oil, and sprinkle lightly with kosher salt.
Using a small cookie dough scoop or a spoon, place approximately one tablespoon of the sausage mixture into the mushroom cups. Bake at 400 degrees for 15-20 minutes, or until filling is done.
Use more or less Sriracha to taste. If you cannot find Sriracha in your local supermarket, any hot pepper sauce will work as a substitution.