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