These stuffed mushrooms are too big to serve as hors doeuvresjust one of these enormous mushrooms can be dinner for a hungry person
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
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.
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.
Stuff the warm mushroom caps with the pilaf
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