Millet-Stuffed Portobello Mushrooms
Millet-Stuffed Portobello Mushrooms is a side dish that serves 4. Watching your figure? This gluten free recipe has 283 calories, 13g of protein, and 7g of fat per serving. For $1.84 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up millet, roma tomato, green onions, and a few other things to make it today. 172 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is tremendous. Try Herbed Millet-Stuffed Mushrooms, Stuffed Portobello Mushrooms, and Stuffed Portobello Mushrooms for similar recipes.
Servings: 4
Ingredients:
1 tsp. chopped fresh rosemary
2 cloves garlic, minced (about 2 tsp.)
4 green onions, thinly sliced (about ¼ cup)
1 cup millet
1/3 cup oil-packed sun-dried tomatoes, drained and finely chopped, plus 2 Tbs. oil from jar
½ cup grated Parmesan cheese, divided
4 medium portobello mushroom caps
1 Roma tomato, sliced
Equipment:
sauce pan
baking sheet
oven
Cooking instruction summary:
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.
Step by step:
1. Heat 1 Tbs. sun-dried tomato oil in saucepan over medium heat.
2. Add sun-dried tomatoes, green onions, garlic, and rosemary, and cook 5 minutes, or until onions are soft, stirring constantly.
3. Add millet, and cook 1 minute more.
4. 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.
5. Remove from heat, and stir in ¼ cup cheese. Season with salt and pepper.
6. Preheat oven to 400°F. Coat baking sheet with cooking spray. Scrape gills from mushroom caps.
7. 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.
8. Bake 20 to 25 minutes, or until browned and cheese has melted.
Nutrition Information:
covered percent of daily need
