Friday, April 27, 2007

Millet-Stuffed Portobello Mushrooms

This recipe for Millet-Stuffed Portobello Mushrooms appeared on page 79 of the February Vegetarian Times magazine. I made a few variations on the original recipe. I am writing the recipe the way I made it last night, as I found I liked the flavors better than the original recipe.

Millet-Stuffed Portobello Mushrooms, Serves 4

  • 3 cups water
  • 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped (I actually used the ones that are not packed in oil, and used about 1/4 cup)
  • 3 tablespoons olive oil, divided (can use the oil from the sun-dried tomatoes if you used the oil-packed)
  • 4 green onions, thinly sliced, or 1/4 cup minced white onion
  • 2 cloves garlic, minced
  • 1 small bell pepper, minced (I used yellow)
  • 1 grated carrot
  • 1 cup millet
  • 4 large portobello mushroom caps
  • grated cheese for topping (I used organic sharp cheddar)
  • 4 slices of tomato
  1. While the 3 cups of water are being heated to a boil in a separate pan, heat 1 tablespoon oil in medium saucepan over medium heat. Add the onion and saute until the onions are becoming transparent. Then add the garlic, pepper, carrot and sun-dried tomatoes and saute until the vegetables are soft, stirring constantly. Add millet and cook, stirring, 1 minute.
  2. Add the boiling water to the millet mixture, cover and reduce heat to simmer. Simmer for approximately 30 minutes, or until the water has evaporated and the millet is tender. Remove from heat.
  3. Preheat the oven to 400 degrees.
  4. Rub the portobello mushroom caps with paper towel to clean. Then, remove the stems and scrape out the gills. Brush them with the rest of the olive oil and coat the baking pan with olive oil as well.
  5. Place the mushroom caps upside down on the baking pan. Divide the millet mixture between the four mushroom caps, filling in the bowls of the mushrooms, mounding slightly. (I mounded too high, so they spilled while cooking!)
  6. Sprinkle the tops with shredded cheese.
  7. Adorn each with a slice of tomato. I also added blanched asparagus spears for extra color, as I had cooked asparagus to go along with this dish.
  8. Bake for 20 or 25 minutes, or until the mushrooms are cooked and the cheese has melted and/or browned.

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