Giant Stuffed Mushrooms

Portabello mushrooms are amazing and when they are baked with olive oil and then stuffed with an equally amazing kasha-based pilaf - flavored with carrots, and garlic - the end result is indescribable.

• Calories: 198 Calories

Ingredients

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

Recipe Instructions

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.