"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." — jessica
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large portobello mushrooms
olive oil, divided
salt to taste
ground black pepper to taste
chopped fresh cilantro
carrot, finely chopped
celery, finely chopped
kasha (toasted buckwheat groats)
1 1/4 cups
chopped fresh parsley
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.
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.
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.
This is really good, although I did not use kasha but used instant brown rice instead.
The stuffed mushroom was great. I think the 1 cup of cilantro listed in the ingredients should be 1 cup of onion.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Giant Stuffed Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 198
** Calories from Fat: 71
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