Giant Stuffed Mushrooms


  • 4large portobello mushrooms
  • 2 tablespoons olive oil, divided
  • salt to taste
  • ground black pepper to taste
  • 1 clove garlic, minced
  • 1 cup chopped fresh cilantro
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • ⅔ cup kasha (toasted buckwheat groats)
  • 1 ¼ cups water
  • 3 tablespoons chopped fresh parsley
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Remove the mushroom stems from the caps, and set the stems aside. Place the caps gill-side up on a baking sheet. Drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. Roast in the preheated oven for 25 minutes.


  • Step 2

    Meanwhile, prepare the pilaf stuffing. Chop mushroom stems.Heat the remaining olive oil in a skillet over medium heat. Cook chopped mushroom stems and garlic in oil until soft. Stir in the cilantro, carrot, celery and kasha; cook 2 minutes more. Pour in water. Bring the mixture to a boil, reduce heat to low, and place a lid on the pan. Simmer 20 minutes, or until the kasha is tender. Remove from the heat, and stir in parsley. Season to taste with salt and pepper.

  • Step 3

    Stuff the warm mushroom caps with the pilaf, and serve.

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