Giant Stuffed Mushrooms
Description
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.
Ingredients
•
4 large portobello mushrooms
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2 tablespoons olive oil, divided
•
salt to taste
•
ground black pepper to taste
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1 clove garlic, minced
•
1 cup chopped fresh cilantro
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1 large carrot, finely chopped
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1 stalk celery, finely chopped
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2/3 cup kasha (toasted buckwheat groats)
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1 1/4 cups water
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3 tablespoons chopped fresh parsley
Directions
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.
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.
3
Stuff the warm mushroom caps with the pilaf, and serve.