September 12, 2011

Buckwheat filled mushrooms


Thank you all for your kind comments on my birthday - I felt so lucky to have so many loving people in my life! My birthday ended up being a rather emotional and nerve wrecking day, but I might have some really good news to share with you later this week, so stay tuned! ;-) It also happened to be pretty much the only day it rained here in Sydney, so in between eating cake I did some sewing, watched a movie and gave moral support to my fiancé who was dealing with everything related to that nerve wrecking thing I mentioned above.

Fortunately Saturday dawned a bit clearer and I had a lovely fika with my gorgeous Swedish friend and spent time outdoors. It literally felt like the dark clouds had been swiped away! Yesterday there was more celebrations as we enjoyed a delicious kaiseki lunch with my fiancé's parents at a local Japanese restaurant. All in all it was a memorable and lovely weekend!

 

So how do these buckwheat filled mushrooms relate to all of the above? Well they don't, but after a big lunch I really didn't feel like having a heavy dinner and these portobello mushrooms were a perfect light meal to end the day. I love the crunchy buckwheat and I rather under-cook it just a little than let it go all mushy and porridge-like. Pared with rosemary (a little garlic and lemon zest too , if you wish) and tiny bit of cheese they are such a simple thing to enjoy.


 Buckwheat filled portobello mushrooms
(4 portions)

4 portobello mushrooms, stalked removed
1/2 cup raw buckwheat kernels
1 tablespoon finely chopped fresh rosemary
small clove of garlic, finely grated, optional
zest of 1/2 lemon, finely grated, optional
freshly ground black pepper
pinch of salt
3-4 tablespoons grated cheese of your choice 
extra-virgin olive oil

1. Preheat oven to 180C. 

2. Cook the buckwheat in plenty of water for about 5-10 minutes or until just slightly tender. Check after 5 minutes, then cook it to your liking, but remember it will continue to soften in the oven!

3. Drain the buckwheat and stir in the rosemary, garlic, lemon zest and season with salt and pepper. 

4. Fill the cavities of the mushrooms with the buckwheat mixture, then sprinkle some cheese on top of each mushroom. Drizzle the mushrooms lightly with some good extra-virgin olive oil.

5. Place the mushrooms in an oven proof dish, cover with foil and bake for about 15 minutes or until softened, but not too mushy. Serve warm. 

32 comments:

  1. A healthy and tasty dish! I wish I could find Portobello mushrooms here.

    Cheers,

    Rosa

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  2. I love stuffed portobello mushrooms and I love the idea of stuffing them with a grain. I often stuff them with walnuts, pear and red onion, but the next time I have some I will try stuffing them with buckwheat. Thanks for the inspiration!

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  3. I hope the nerve wrecking thing turns out okay. These mushrooms look delicious!

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  4. These mushrooms look fantastic. I LOVE mushrooms. I would never have thought of pairing buckwheat with mushrooms.

    Good luck with that nerve wracking thing :D I hope it turns out for the best.

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  5. This looks delicious! I'm in the mood for mushroom dishes as fall has arrived here in Colorado. I'm glad things settled down for you, and hoping you have a happy week ahead!

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  6. I love Portobello’s! They are the perfect vessel for all manner of delicious things, now I can add buckwheat as one of those delicious things!
    Good luck with that nerve wracking thing, I look forward to your news :)

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  7. They look perfect for a light meal! All the best with the stuff going on in your life. :)

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  8. Looks healthy and delicious! Thumbs up ;)

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  9. Keep your fingers crossed! I'm keeping mine crossed for you. I can't wait to start cooking and baking again in my kitchen. I'll be sure to make you something :)

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  10. Happy Birthday Maria! :-) Buckwheat and mushrooms are two things I love and I can only imagine how delicious they are together. Simple but delicious.

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  11. These look delicious - I am just getting over a dose of stomach flu but I think I could handle these....

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  12. i love mushrooms and these look absolutely delicious!

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  13. Whats not to love about stuffed mushrooms especially if they are filled with this yummy goodness from the buckwheat, herbs and cheese! Delish

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  14. Can't wait to try them!
    Fall is coming...

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  15. Please and thank you! I have some leftover cooked millet that I might try in place of the buckwheat, such a lovely combo Maria - can't wait to try. Glad to hear the storm has cleared a bit. Sending good energy your way!

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  16. That looks delicious! I am sure it's the bets way to eat buckwheat ;)

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  17. Mmmm, love stuffed mushrooms! What a terrific filling. I'm happy you had a good birthday weekend and look forward to hearing your news.

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  18. Happy belated birthday!!!
    What a perfect alternative to the sausage stuffed mushrooms I always see around here.

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  19. This is easily the most beautiful mushroom dish I've seen!

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  20. Perfect end to a perfect day :) they look delicious! I've been obsessed with mushrooms lately. Cant get enough of them and they're so versatile!

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  21. Such a healthy idea to have a filling of buckwheat in Mushrooms. Must have tasted real good!

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  22. Terrific recipe: shall trying it tomorrow, as a matter of fact, but, pantry not obliging, using barley instead of buckwheat! Am certain to enjoy!

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  23. Never had buckwheat before except in soba noodles. Can't wait to try this, I love mushrooms!

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  24. Beautiful photographs, love the first two! I might try this for my lunchbox this week.

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  25. I *love* buckwheat! It's so nutty and matches mushrooms spectacularly. A friend of mine makes a really yummy buckwheat and mushroom loaf ... not too different in flavour I'd imagine from what you've got here. Mmmmm.

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  26. Belated birthday wishes. These mushrooms sound very yummy. Diane

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  27. Mmmmm these sound lovely! Hope things turn out great!

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  28. I'm definitely going to try this one tonight!

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  29. Love these. So earthy and nutritious. Beautiful.

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  30. Crispy pan-fried halloumi with salty capers and tart lemon juice is one of my fave snacks. If it weren't heading into autumn here in NY I would love to try this - we've got pumpkins to look forward to... Halloumi and roasted pumpkin would be divine, too!

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  31. I mentioned this recipe as an inspirational source for my "Buckwheat and rosemary stuffed mushrooms" (http://maikinmokomin.blogspot.fi/2014/09/rosmariinin-tuoksuinen-keittio.html). Thanks for sharing :)

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