For an extra layer of flavor, consider adding a sprinkle of grated Parmesan cheese to the pilaf before stuffing the mushrooms. If you don't have kasha, quinoa or brown rice can be substituted. Feel free to experiment with other vegetables in the pilaf, such as bell peppers, zucchini, or spinach.
Giant Stuffed Mushrooms
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS50
Earthy portobello mushrooms, transformed into a hearty and satisfying meal. These aren't your average bite-sized appetizers; each mushroom is a personal-sized feast, brimming with a savory kasha pilaf.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Fiber6 g
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Protein7 g
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Saturated Fat1 g
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Sodium328 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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.
02
StepMeanwhile, 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.
03
StepStuff the warm mushroom caps with the pilaf, and serve.
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Franz Corwin
Jun 21, 2025I'm not a huge fan of mushrooms, but these were delicious. The kasha pilaf was so flavorful.
Monserrat Harris
May 27, 2025Easy to make and tasted fantastic! I will definitely make this recipe again!
Dante Gottlieb
May 13, 2025I followed the recipe exactly and it turned out perfectly. Such a healthy and satisfying meal.
Damaris Homenick
Mar 18, 2025These were amazing! I added some sausage to the pilaf and it was a huge hit!