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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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, and serve.

Nutrition Facts

197.8 calories; 6.6 g protein; 29.2 g carbohydrates; 0 mg cholesterol; 328.1 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/19/2003
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 them with the groat. Excellent with steamed asparagus and white wine! Side note...in the directions it includes an onion but there is no onion in the ingredients listing...it looks like a mistake. Read More
(9)

Most helpful critical review

Rating: 2 stars
01/27/2004
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. Read More
(11)
16 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 2 stars
01/27/2004
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. Read More
(11)
Rating: 1 stars
06/19/2003
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 added a sauce of tomato and sprinkled feta cheese on top but this was still not enough food for my guests. I'm glad I planned dessert. I won't be making this recipe again. Read More
(10)
Rating: 4 stars
06/19/2003
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 them with the groat. Excellent with steamed asparagus and white wine! Side note...in the directions it includes an onion but there is no onion in the ingredients listing...it looks like a mistake. Read More
(9)
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Rating: 4 stars
06/19/2003
The stuffed mushroom was great. I think the 1 cup of cilantro listed in the ingredients should be 1 cup of onion. Read More
(7)
Rating: 5 stars
08/07/2003
This is really good although I did not use kasha but used instant brown rice instead. Read More
(7)
Rating: 1 stars
05/20/2009
Only for true health food nuts that like that buckwheat stuff. We did not care for this recipe. And was expensive to boot using portabello mushrooms! Read More
(6)
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Rating: 4 stars
02/12/2005
This recipe was very good. Like the other reviewers I would recommend replacing the cilantro with a cup of onion. I would also suggest cooking the stuffing in this order: mushrooms caps first then adding the celery onion and carrot then the garlic last because it burns easily. This recipe also goes very well with an romaine lettuce/granny smith apple/gorgonzola crumble/raspberry vinaigrette side salad! Read More
(5)
Rating: 5 stars
04/12/2006
I thought it tasted great and was a filling dinner. My only trouble was that it made a little too much mixture to stuff my mushrooms I ended up eating just the mixture for lunch the next day. I did think it needed something extra so I added a sprinkling of feta before baking. Also I did not add cilantro as I agree that 1 cup of onions makes more sense than 1 cup of cilantro in this recipe. But overall I was impressed inspite of the negative reviews it was given. Read More
(4)
Rating: 4 stars
01/19/2005
My family loved it. I used pre-cooked rice instead as I am allergic to buckwheat. Also drizzled a bit of fontana cheese on top and broiled a minute til brown. TERRIFIC!! Read More
(1)