Description
These stuffed mushrooms are too big to serve as hors d’oeuvres…..just one of these enormous mushrooms can be dinner for a hungry person.
Ingredients
- 4 large 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
Instructions
- 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.
- 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.
- Stuff the warm mushroom caps with the pilaf
- and serve.
Servings: 4