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Giant Stuffed Mushrooms
Giant Stuffed Mushrooms
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Indulge in savory baked portabello mushrooms stuffed with flavorful kasha pilaf, carrots, and garlic for an unforgettable dining experience.
Ingredients:
  • 4 large portobello mushrooms
  • 2 tablespoons olive oil, divided
  • ground black pepper to taste
  • 1 clove garlic, minced
  • 1 cup chopped fresh cilantro
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 0.66666668653488 cup kasha (toasted buckwheat groats)
  • 1.25 cups water
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Separate the mushroom stems from the caps, reserving the stems. Arrange the caps gill-side up on a baking sheet, then drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 25 minutes.
  • To prepare the pilaf stuffing, chop mushroom stems. Heat the leftover olive oil in a skillet over medium heat. Sauté the mushroom stems and garlic until soft. Add cilantro, carrot, celery, and kasha; cook for 2 more minutes. Pour in water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until the kasha is tender. Remove from heat, stir in parsley, and season with salt and pepper to taste.
  • Fill the cozy mushroom caps with the delicious pilaf and enjoy!

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