giant stuffed mushrooms

Ingredients

• Servings: 4
• 4 large portobello mushrooms
• 2 tablespoons olive oil, divided
• salt to taste
• ground black pepper to taste
• 1 clove garlic, minced
• 1 cup chopped fresh cilantro
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 2/3 cup kasha (toasted buckwheat groats)
• 1 1/4 cups water
• 3 tablespoons chopped fresh parsley

Recipe

• 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.