Roasted Millet-Stuffed Portobello Mushrooms

Ingredients

6 baby Portobello mushrooms, wiped clean, stems removed and reserved
1/2 C cooked millet
1/4 C shredded parmesan + more for sprinkling
1 T fresh parsley, chopped
1 t fresh thyme, chopped
2 T olive oil
1 egg
2 cloves garlic, crushed and minced
freshly ground salt
freshly ground pepper

Procedure

Preheat the oven to 400°F. Chop the mushroom stems and place them in a small mixing bowl. Add in the millet, olive oil, egg, garlic, cheese, herbs, salt and pepper. Mix to create a thick paste. Press the mixture into the hollows of the mushroom and place in a baking dish. Sprinkle more parmesan cheese over the top and drizzle with olive oil. Roast for 20 minutes, until the tops are browned and the mushrooms softened. Serve immediately.

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