Recipe by jessica
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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 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.
This is really good, although I did not use kasha but used instant brown rice instead.
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!
The stuffed mushroom was great. I think the 1 cup of cilantro listed in the ingredients should be 1 cup of onion.
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
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.
See how easy it is to make sensational stuffed mushrooms.
Baked mushrooms are stuffed with seasoned crabmeat.