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Giant Stuffed Mushrooms

Giant Stuffed Mushrooms

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Mushrooms and Vegetables

    • 4 large portobello mushrooms
    • 🥕 1 large carrot, finely chopped
    • 1 stalk celery, finely chopped
    • 1 clove garlic, minced
    • 1 cup chopped fresh cilantro
    • 3 tablespoons chopped fresh parsley

  • Grains and Groats

    • ⅔ cup kasha (toasted buckwheat groats)
    • 💧 1 ¼ cups water

  • Oil and Seasonings

    • 2 tablespoons olive oil, divided
    • 🧂 Salt to taste
    • Ground black pepper to taste

STEPS

1

Preheat the oven to 400°F (200°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 olive oil, season with salt and pepper, and roast in the oven for 25 minutes.

2

Chop the mushroom stems. Heat the remaining olive oil in a skillet over medium heat. Cook the chopped mushroom stems and garlic until soft.

3

Stir in cilantro, carrot, celery, and kasha. Cook for 2 minutes, then pour in the water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes until the kasha is tender.

4

Remove from heat, stir in parsley, and adjust seasoning with salt and pepper.

5

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

NUTRIENTS

Per 1 serving

🔥

198

Calories

  • 7
    Protein
  • 29
    Carbs
  • 8
    Fats

💡 Use fresh herbs for the best flavor.Kasha can be substituted with quinoa or rice if needed.Let the stuffed mushrooms rest for a few minutes before serving to allow the flavors to meld.