DIRECTIONS
package directions. When cooked, set aside.
Lightly brush/clean mushrooms and remove and chop stems; set aside.
In a medium skillet, add oil, chopped mushroom stems, onion and red chili over medium heat. Once they start to sweat, add garlic, ginger and water chestnuts and cook another minute or so to combine flavors.
Add soy, chili sauce, rice vinegar and cook about 1 minute.
Remove from heat then add rice, sesame oil, lime juice, salt & pepper; stir to combine.
Heat oven to 375 degrees.
Brush mushroom caps with a little olive oil and place on a baking sheet (gill side up). Place in oven for about 8-10 minutes. Remove and allow to cool for a few minutes. Dab off excess water then top each mushroom cap with a large handful of the rice mixture.
In a small bowl, combine bread crumbs & olive oil. Sprinkle over tops of each rice mound.
In another bowl, make the compound butter by simply combining all ingredients and mixing together. Set aside until ready to use.
Heat a grill to high then sprinkle fish on both sides with olive oil, salt and pepper.
Place fish on grill and allow the first side to sear/cook about 3-4 minutes on each side (depending on how thick the fillets are), remove and allow fish to rest on a cutting board or dish. Top each fillet with some compound butter so it melts in nicely.
While the fish rests, pop the mushroom caps in the 375 degree oven for a few minutes - until the bread crumbs brown/crisp (you could also broil them for a couple of minutes for faster results). Remove from oven, top with the fish and serve with lime wedges.
Notes:
If you have leftover rice filling (because you just can’t fit more in your mushrooms), save it for another time. It will pair nicely as a side with chicken or steak.