Sunday, October 25, 2015

Roasted Millet-Stuffed Portobello Mushrooms

  • 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

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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