1. Recipe: Millet Stuffed Portabella Mushrooms Ingredients: 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 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

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