Giant Stuffed Mushrooms Recipe

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

Ingredients
- 4 large portobello mushrooms
- 2 tablespoons olive oil, divided
- salt to taste
- ground black pepper to taste
- 1 clove garlic, minced
- 1 cup chopped fresh cilantro
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 2/3 cup kasha (toasted buckwheat groats)
- 1 1/4 cups water
- 3 tablespoons chopped fresh parsley

Directions
step 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.
step 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.
step 3: Stuff the warm mushroom caps with the pilaf, and serve.

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