1. Recipe: Millet Stuffed Portabella Mushrooms
1/4 cup Millet1/2 cup Vegetable Broth2 large Portabella Mushrooms, stems removed and cleaned1 Tbsp Olive Oil1 Onion, chopped1/2 Yellow Bell Pepper, chopped2 Garlic Cloves, mincedSmall can of Black Olives, sliced1 cup Feta Cheese1/2 Tbsp Fresh Thyme, chopped1 Lemon, juiced2 tsp Cayenne PepperSea Salt to taste1/4 cup Parmesan cheesePrepared marinara sauce

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
  2. Mushroom Stuffed Artichokes
I served these over a bed of lemon pepper pasta with a light drizzle of olive oil and lemon juice.  
Ingredients:3 Tbsp Olive Oil2 cups Button Mushrooms, chopped1/2 cup Onion, diced3 Garlic Cloves, chopped1 Tbsp Cilantro, chopped1/3 cup Parmesan Cheese1/2 tsp Salt1/2 tsp Lemon Pepper2 Artichokes1 Lemon, juiced
Heat 1 Tbsp of oil in a sauce pan, add garlic, onions and mushrooms.  Cook till the onions become translucent.  Set aside in a bowl to cool for a about 5 minutes.

Clean artichokes by cutting the top and bottom 1/4 off. 

Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity.  Coat with lemon juice to reduce oxidation.

To the mushroom mixture add cilantro, Parmesan, salt and pepper; mix thoroughly. 

Open the artichoke by spreading all the leaves wide. Stuff spoonfuls of the mushroom mixture in between each leaf till full.

Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Drizzle about 1 Tbsp of oil over each artichoke.

Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Serve immediately.
  3. Quick Allagash Mushroom and Leek Soup
2 Tbsp Butter2 Leeks, trimmed cut into rounds4 Garlic Cloves, minced1/2 medium Onion, chopped10 Shiitake Mushrooms, chopped10 Brown Mushrooms, chopped1 cup Allagash White4 cups Vegetable BrothInstructions:
Melt butter in a sauce pan, add leeks and garlic.  Cook till they become soft and translucent.

Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.

Add beer and boil 1 minute.

Add broth and salt and pepper to taste and simmer 20 minutes.
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