Mushroom And Kasha Stuffing Recipes

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GIANT STUFFED MUSHROOMS



Giant Stuffed Mushrooms image

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     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Yield 4

Number Of Ingredients 11

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
⅔ cup kasha (toasted buckwheat groats)
1 ¼ cups water
3 tablespoons chopped fresh parsley

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, Carbohydrate 29.2 g, Fat 7.9 g, Fiber 5.6 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328.1 mg, Sugar 3.2 g

MUSHROOM STUFFING



Mushroom Stuffing image

A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.

Provided by CHRISTYJ

Categories     Side Dish     Stuffing and Dressing Recipes     Mushroom Stuffing and Dressing

Yield 14

Number Of Ingredients 12

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
12 cups dried bread crumbs
1 ½ cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
¼ cup chopped parsley

Steps:

  • Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
  • Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
  • In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
  • Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g

KASHA AND MUSHROOMS



Kasha and Mushrooms image

My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups vegetable broth
1 large egg, beaten
1 cup dried kasha
4 cups sliced mushrooms
2 tablespoons soy sauce
1 tablespoon chopped fresh dill
salt and pepper

Steps:

  • In a medium skillet, heat 1 tablespoon oil over medium heat.
  • Add the onions and saute, stirring often.
  • While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
  • In a bowl, mix together the egg and kasha.
  • When the onions have softened, add in the kasha mixture and stir well to combine.
  • Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
  • When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
  • While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
  • Remove the mushroom skillet from the heat.
  • When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
  • Add in the soy sauce, dill, and salt and pepper to taste.
  • Serve hot.

MUSHROOM AND KASHA STUFFING



Mushroom and Kasha Stuffing image

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield Five cups, enough for 10 pounds of poultry

Number Of Ingredients 13

1 cup whole buckwheat groats
1 egg, beaten
2 cups chicken stock
2 tablespoons butter
1 tablespoon vegetable oil
1 cup chopped onion
8 ounces mushrooms, sliced
2 tablespoons minced scallions
1 clove garlic, minced
4 tablespoons chopped parsley
1 teaspoon minced thyme
3 cups finely crumbled stale bread
Salt and freshly ground black pepper

Steps:

  • Place the groats in a small, heavy saucepan. Stir in the egg to coat the grains. Cook over medium high heat, stirring, until the groats are dry and separate. Don't worry if some of the egg has coated the pan. Add 1 1/2 cups of stock, bring to a simmer, cover and cook until the groats are just tender and the liquid is absorbed, about 20 minutes. Remove from heat. (This proportion of liquid to grain is smaller than recommended on the package. The results are crunchy and separate, but additional moisture is picked up in the process of cooking the stuffing in the poultry and the grains will soften.)
  • Heat butter and oil in a large skillet. Add the onion, saute until just beginning to soften, then add the mushrooms. Saute over medium high heat until the mushrooms are beginning to brown. Add the scallions, garlic, parsley and thyme.
  • Stir in the cooked kasha and the bread. Moisten with the remaining one-half cup of stock. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams

WILD MUSHROOM AND ONION KASHA



Wild Mushroom and Onion Kasha image

Provided by Marlena Spieler

Categories     Mushroom     Onion     Side     Sauté     Christmas     Low Fat     Vegetarian     Low Cal     High Fiber     Dinner     Family Reunion     Healthy     Christmas Eve     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 3/4-ounce package dried porcini mushrooms* (about 3/4 cup)
1 1/2 cups boiling water
1 1/2 cups raw whole grain buckwheat groats (about 11 ounces)
1 large egg, lightly beaten to blend
2 tablespoons vegetable oil, divided
3 large onions, chopped (about 5 cups)
8 ounces assorted fresh mushrooms (such as crimini, button, oyster, and stemmed shiitake), coarsely chopped
1 garlic clove, chopped
1 1/2 cups (or more) vegetable broth

Steps:

  • Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour. Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.
  • Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, 10 minutes.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl. Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet. Sauté until mushrooms are brown and tender, about 7 minutes. Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat.
  • Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats. Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes. Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper.
  • *Available at many supermarkets and at specialty foods stores and Italian markets.

KASHA WITH MUSHROOMS AND ONIONS



Kasha With Mushrooms and Onions image

Make and share this Kasha With Mushrooms and Onions recipe from Food.com.

Provided by Debra Weiner

Categories     Grains

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 cup dried kasha
2 cups water
1/2 lb mushroom
2 large onions
2 tablespoons olive oil
1 egg
1 bouillon cube

Steps:

  • Heat a dutch oven pot with 2 tablespoons of olive oil.
  • Add sliced mushrooms and onions and saute until caramelized.
  • Beat one egg in a bowl, add dried kasha and mix thoroughly.
  • Heat a small skillet and add kasha/egg mixture.
  • Stir until kasha kernels are separated.
  • Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
  • Cover for about 10 mins and turn of heat.

KASHA WITH MUSHROOMS



Kasha With Mushrooms image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 cup whole or coarse grain buckwheat groats (kasha)
1 egg white
2 cups diced mushrooms, preferably shiitake
1 1/2 cups well-seasoned beef or chicken stock
1 1/2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper to taste

Steps:

  • Mix the groats with the egg white in a heavy quart-and-a-half saucepan. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
  • Add the mushrooms and stock. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 266 milligrams, Sugar 2 grams

KALE AND MUSHROOM STUFFING RECIPE BY TASTY



Kale And Mushroom Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, celery, large yellow onions, garlic, cremini mushroom, lacinato kale, fresh sage, fresh rosemary, day-old country white bread, large eggs, vegetable stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, 2 stick
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
1 lb cremini mushroom, sliced
1 bunch lacinato kale, stemmed and chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
2 loaves day-old country white bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups vegetable stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
  • In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked vegetable mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams

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Top Asked Questions

What is the best way to make a mushroom stuffing?
Drain, reserving 2 tablespoons of drippings. Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.
How do you cook Kasha?
Heat butter and oil in a large skillet. Add the onion, saute until just beginning to soften, then add the mushrooms. Saute over medium high heat until the mushrooms are beginning to brown. Add the scallions, garlic, parsley and thyme. Stir in the cooked kasha and the bread. Moisten with the remaining one-half cup of stock.
What do you put in a mushroom casserole?
Directions. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper. In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
How to cook mushrooms on the stove top?
Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes. Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes.

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