Giant Stuffed Mushrooms Recipe -
Giant Stuffed Mushrooms Recipe

Giant Stuffed Mushrooms

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"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 Edit and Save

Original recipe makes 4 servings Change Servings


  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.
  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.
  3. Stuff the warm mushroom caps with the pilaf, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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 the directions it includes an onion but there is no onion in the ingredients looks like a mistake.

Most Helpful Critical Review
Jan 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.

Jun 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.

Aug 07, 2003

This is really good, although I did not use kasha but used instant brown rice instead.

May 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!

Jun 19, 2003

The stuffed mushroom was great. I think the 1 cup of cilantro listed in the ingredients should be 1 cup of onion.

Feb 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!

Apr 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.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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