OAT GROATS RECIPE RECIPES
GIANT STUFFED MUSHROOMS RECIPE | ALLRECIPES
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.
Provided by Alison
Categories Stuffed Mushrooms
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Stuff the warm mushroom caps with the pilaf, and serve.
Nutrition Facts : Calories 197.8 calories, CarbohydrateContent 29.2 g, FatContent 7.9 g, FiberContent 5.6 g, ProteinContent 6.6 g, SaturatedFatContent 1.1 g, SodiumContent 328.1 mg, SugarContent 3.2 g
GIANT STUFFED MUSHROOMS RECIPE | ALLRECIPES
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.
Provided by Alison
Categories Stuffed Mushrooms
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Stuff the warm mushroom caps with the pilaf, and serve.
Nutrition Facts : Calories 197.8 calories, CarbohydrateContent 29.2 g, FatContent 7.9 g, FiberContent 5.6 g, ProteinContent 6.6 g, SaturatedFatContent 1.1 g, SodiumContent 328.1 mg, SugarContent 3.2 g
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