Name: Giant Stuffed Mushrooms
Yield: 4
Ingredients: Large portobello mushrooms - 4; Olive oil, divided - 2 tablespoons; Salt to taste - 2 tablespoons; Ground black pepper to taste - 2 tablespoons; Garlic, minced - 1 clove; Chopped fresh cilantro - 1 cup; Carrot, finely chopped - 1 large; Celery, finely chopped - 1 stalk; Kasha (toasted buckwheat groats) - ⅔ cup; Water - 1 ¼ cups; Chopped fresh parsley - 3 tablespoons

Ingredients for - Giant Stuffed Mushrooms

1. Large portobello mushrooms 4

2. Olive oil, divided 2 tablespoons

3. Salt to taste 2 tablespoons

4. Ground black pepper to taste 2 tablespoons

5. Garlic, minced 1 clove

6. Chopped fresh cilantro 1 cup

7. Carrot, finely chopped 1 large

8. Celery, finely chopped 1 stalk

9. Kasha (toasted buckwheat groats) ⅔ cup

10. Water 1 ¼ cups

11. Chopped fresh parsley 3 tablespoons

How to cook deliciously - Giant Stuffed Mushrooms

1 . Stage

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 . Stage

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 . Stage

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