Stuffed Portabellini with Fried Rice

Stuffed Portabellini with Fried Rice

4 caps Portabellini Mushrooms- stems removed
1 1/4 cup cooked Rice 
1/2 medium Onion, finely diced
2 Tbsp. canned Corn Kernel
1/4 cup Carrots, finely diced
3 Tbsp. Green Onions, finely chopped
1/3 cup Mozzarella Cheese, shredded 
2 cloves Garlic, finely chopped
1 piece Konbu
1 Tbsp. Shoyu (soy sauce)
1 Tbsp. Sake
1 Tbsp. Mirin
Freshly ground Black Pepper
1 Tbsp. Unsalted Butter

Oriental Mayonnaise Sauce:
8 oz. Mayonnaise
1 oz. Shoyu (soy sauce)
1 oz. Mirin
2 cloves Garlic - grated
Freshly ground Black Pepper
Sriracha hot sauce as desired


Oriental Mayonnaise Sauce:
In a bowl combine all the ingredients and mix well.  Set aside.

Preheat the oven to 400F. Place the Portabellini caps, gill side up, in a large baking dish and bake for 10 minutes. While the mushrooms are baking, prepare fried rice stuffing. Combine Shoyu, Sake, and Mirin in a small bowl and soak Konbu then set aside (Konbu-shoyu). In a large non-stick pan, heat butter, add Onions, Garlic and Carrots. Sauté for 3 minutes in medium heat. Add Rice and Corn Kernel then stir well. Drizzle Konbu-shoyu. Continue stirring until liquid is almost evaporated. Remove pan from the heat. Add 2 Tbsp. Green Onions, and Mozzarella Cheese. Mix well and set aside. Remove mushrooms from the oven, evenly divide the fried rice mixture among the 4 caps, smoothing the surfaces. Return the dish to the oven. Bake two more minutes or until top browns. On a large plate, spread the Oriental Mayonnaise Sauce in the middle. Place the stuffed Portabellini on top. Sprinkle the rest of the Green Onions. Drizzle Sriracha hot sauce over the plate and the Portabellini. Serve immediately.