Ingredients

• 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
• 0.67 cups kasha , toasted buckwheat groats
• 1.25 cups water
• 3 tablespoons chopped fresh parsley

Instructions

1. 1 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.
2. 2 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.
3. 3 Stuff the warm mushroom caps with the pilaf, and serve.

Nutrition per serving