GIANT STUFFED MUSHROOMS
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
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
EASY GARLIC MUSHROOMS
Cheesy garlic mushrooms in 15 minutes. Great as a side or a stress free starter.
Provided by anna_or
Time 15m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 240C/ 220C fan.
- In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
- Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
- Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.
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