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Ingredients
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4 large portobello mushrooms
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2 tablespoons olive oil, divided
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salt to taste
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ground black pepper to taste
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1 clove garlic, minced
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1 cup chopped fresh cilantro
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1 large carrot, finely chopped
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1 stalk celery, finely chopped
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⅔ cup kasha (toasted buckwheat groats)
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1 ¼ cups water
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3 tablespoons chopped fresh parsley
Directions
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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.
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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.
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Stuff the warm mushroom caps with the pilaf, and serve.
Nutrition Facts (per serving)
198 | Calories |
8g | Fat |
29g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 198 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Sodium 328mg | 14% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 3g | |
Protein 7g | 13% |
Vitamin C 9mg | 9% |
Calcium 38mg | 3% |
Iron 2mg | 11% |
Potassium 795mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.