Millet-Stuffed Portobello Mushrooms
Most Americans know millet as the tiny grains in birdseed—but the gluten-free
cereal is a staple grain for over one-third of the world’s population. Millet’s mild taste makes it a perfect fit in robust dishes where it can absorb other flavors.
- ⅓ cup oil-packed sun-dried tomatoes, drained and finely chopped, plus 2 Tbs. oil from jar
- 4 green onions, thinly sliced (about ¼ cup)
- 2 cloves garlic, minced (about 2 tsp.)
- 1 tsp. chopped fresh rosemary
- 1 cup millet
- ½ cup grated Parmesan cheese, divided
- 4 medium portobello mushroom caps
- 1 Roma tomato, sliced
1. Heat 1 Tbs. sun-dried tomato oil in saucepan over medium heat. Add sun-dried tomatoes, green onions, garlic, and rosemary, and cook 5 minutes, or until onions are soft, stirring constantly. Add millet, and cook 1 minute more.
2. Add 3 cups water, cover, and reduce heat to medium low. Simmer 25 to 30 minutes, or until millet is tender and all water has been absorbed. Remove from heat, and stir in ¼ cup cheese. Season with salt and pepper.
3. Preheat oven to 400°F. Coat baking sheet with cooking spray. Scrape gills from mushroom caps. Brush with remaining 1 Tbs. sun-dried tomato oil, and place upside down on prepared baking sheet. Divide millet mixture among mushroom caps, mounding slightly to fill. Sprinkle with remaining cheese, and top each with tomato slice. Bake 20 to 25 minutes, or until browned and cheese has melted.
February 2007 p.79