Giant Stuffed Mushrooms

Giant Stuffed Mushrooms

11

"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

{{adjustedServings}} servings 198 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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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.
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Reviews

11
  1. 14 Ratings

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I omitted the cilantro and celery, because I hate them. Apparently I also hate kasha. I recommend this recipe only to those who ablsolutley LOVE kasha.

Oh, yuck, I'm sorry. I don't want to seem mean, but I feel really strongly about this recipe. The smell of the cilantro was overwhelming, and mixed with the groat, it tasted like wet dog. I a...

The groat mixture was a bit dry so we added a little cheese and will probably add a gravy next time. Also because of large portabello availability, we used baby portabellos and just covered the...