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Giant Stuffed Mushrooms

3

30 min

Giant Stuffed Mushrooms

Giant Stuffed Mushrooms Photo 1

Time

30 min

Serving

4 persons

Calories

198

Rating

3.00★ (16)

Cuisine

Author: Victoria Buriak
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

  • portobello mushrooms: 4 piece
  • olive oil: 2 Tbsp (divided)
  • salt: (to taste)
  • ground black pepper: (to taste)
  • clove garlic: 1 piece (minced)
  • fresh cilantro: 1 cup (chopped)
  • carrot: 1 piece (chopped)
  • stalk celery: 1 piece (chopped)
  • kasha (toasted buckwheat groats): 0.66667 cup
  • ¼ cups water: 1 piece
  • fresh parsley: 3 Tbsp (chopped)

Metric Conversion

Stages of cooking

Giant Stuffed Mushrooms Photo 21
Giant Stuffed Mushrooms Photo 32
Giant Stuffed Mushrooms Photo 43
  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.
    Giant Stuffed Mushrooms Photo 2
  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.
    Giant Stuffed Mushrooms Photo 3
  3. Stuff the warm mushroom caps with the pilaf, and serve.
    Giant Stuffed Mushrooms Photo 4

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