Asian Pizza Rice

The Ninja Baker’s Asian Pizza Rice is kid-friendly. However, if you are an empty nester and prefer a bit of bite, by all means, pour in more soy sauce and double the garlic, ginger and onion measurements! A dash of sake wine works, too.

  • 7 Portobello mushrooms
  • 3 cups cooked rice (I used wild rice.)
  • 1/3 cup shelled and cooked edamame soy beans OR cooked sweet peas
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 scallion, chopped
  • ½ yellow pepper, chopped
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • ½  teaspoon lemon juice
  • 2 cups grated cheeses (Soy Station cheese is a good vegan option.)

Preheat oven to 325 degrees.

Remove the centers of the Portobello mushrooms. Gently clean the mushrooms with a paper towel. With a pastry brush, paint the insides and shells of the Portobellos with sesame oil. Place on a parchment lined jelly roll pan.

Toss the rice with all of the remaining ingredients except the cheese.

With a ice cream scooper, divide the rice mixture into the Portobello mushrooms. Cover with cheese. Bake at 325 for 10 to 12 minutes or until the cheese is melted.