Millet Stuffed Portobello Mushrooms

Millet, an ancient grain from the Far East, is both gluten-free and a great source of fiber (9 grams/serving) and protein (7 grams/serving).  I just started playing around with millet in a few breakfast dishes and yesterday came up with this very tasty millet and veggie stuffed portobello recipe.  The amount of millet I used was only about 1/3 of what was cooked, so I added a drizzle of olive oil, salt and pepper and pecorino romano cheese to what was leftover, and my kids devoured it.

Although I didn’t time this recipe, it took only around 30 minutes to prepare, and was easy to cook while I was sautéing other veggies and grilling chicken breasts.

Millet Stuffed Portobello Mushrooms

Serves 2 hearty mushrooms or 4 halves

1 cup rinsed whole grain millet

2 large portobello mushrooms, cleaned with a paper towel and stem/gills removed to form a “bowl” on the underside”

2 Tbsp extra virgin olive oil, divided

1 small white onion, chopped

2 cloves garlic, crushed and minced

3 cups fresh organic spinach, roughly chopped

1/3 cup sun-dried tomatoes, chopped after soaking 10 minutes in warm water to reconstitute

1/3 cup pitted kalamata olives, coarsely chopped

1/2 cup finely shredded pecorino romano cheese

dash of crushed red pepper flakes, optional

1 tsp dried oregano

salt and pepper to taste

1. Preheat oven to 375 degrees F.

2.  Place 2 cups water in a stock pot and bring to a boil.  Add the rinsed millet; cover, reduce heat to medium and simmer until all water is absorbed.  This takes approximately 20 minutes.  Set aside.

3.  Place portobello mushrooms bowl side up on a lined baking sheet.  Drizzle with a little olive oil and season with salt and pepper.  Bake in oven for about 10 minutes, just to slightly cook the mushroom before stuffing it.  It should be fork tender so may take more/less time in the oven.  Keep an eye on it.

4.  In a cast iron skillet over medium-high heat add 1 Tbsp olive oil and heat.  Add garlic and onions and sauté about 3 minutes, until onions translucent.  Add spinach and sauté until half of the spinach is wilted.  Add about 1/3- 1/2 of the cooked millet (about 3/4 to 1 cup) to the spinach and add sun-dried tomatoes and olives.  Saute all together for about a minute. Remove from heat.  Add seasonings and about 2/3 of the cheese.

5.  Stuff the mixture into the portobello mushroom “bowls” and top with remaining 1/3 of cheese.  You will likely still have some of the millet mixture remaining in the skillet.  Enjoy it later!

6.  Turn oven to broil and place stuffed mushrooms back in.  CAREFULLY watch to make sure they don’t burn, but you want a nice little crunch on the surface of the mushrooms and cheese melted.  Remove from oven and eat immediately.  Enjoy!

stuffing mixture for mushrooms!

stuffing mixture for mushrooms!

millet stuffed portobello 2

Leave A Comment