Recipes from my kitchen

Recipe: Millet Stuffed Portabella Mushrooms

Ingredients:

1/4 cup Millet
1/2 cup Vegetable Broth
2 large Portabella Mushrooms, stems removed and cleaned
1 Tbsp Olive Oil
1 Onion, chopped
1/2 Yellow Bell Pepper, chopped
2 Garlic Cloves, minced
Small can of Black Olives, sliced
1 cup Feta Cheese
1/2 Tbsp Fresh Thyme, chopped
1 Lemon, juiced
2 tsp Cayenne Pepper
Sea Salt to taste
1/4 cup Parmesan cheese
Prepared marinara sauce

Directions:

Preheat oven to 400 degrees.

Place millet in a dry pan and bring to a medium heat. Let millet toast, agitating pan every so it does not brown or burn.

Add broth and bring to a boil. Reduce heat, let simmer covered for until the water is absorbed, about 20 minutes, fluff with fork. Remove from heat and set aside covered.

Add olive oil to a pan and add onion, garlic, bell pepper, saute about 10 minutes. Add millet and olives, mix well. 

Transfer to a large bowl.  Add feta, thyme, lemon juice and cayenne pepper.  Gently toss, season with salt.

Stuff mushroom caps and top with parmesan cheese.

Bake for 25 minutes or until the mushrooms caps are tender.  Serve with your favorite marinara sauce. I paired these with a butternut squash sauce and they were divine! :P