Millet and Mushroom Stuffed Mushrooms
So you've got a dozen or so big, beautiful mushrooms—the kind that make you think, "Man, I wish there was some way to make these even more irresistible." Well, wonder no more, my friend. This recipe for stuffed mushrooms will turn those lovely fungi into a main course-worthy dish that will have your guests begging for seconds. The filling is a savory blend of cooked millet, chopped mushrooms, and a mirepoix of aromatic vegetables. It's seasoned with thyme, salt, and pepper, and then baked until it's golden brown and bubbly. The best part? These stuffed mushrooms are incredibly easy to make. Simply remove the stems from the mushrooms, and finely chop them. Then, heat some olive oil in a large skillet over medium heat, and add the chopped mushroom stems, onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Stir in the cooked millet, thyme, and season with salt and pepper. Fill the mushroom caps with the millet mixture, and bake for 15-20 minutes, or until the mushrooms are tender and the filling is cooked through. Serve warm, and watch your guests devour them.
In the annals of culinary history, the stuffed mushroom has long held a place of honor. From the classic French dish champignons farcis to the humble American appetizer, stuffed mushrooms have been a beloved dish for centuries. But what if there was a way to make stuffed mushrooms even more delicious? That's the question that I set out to answer with this recipe. I started by experimenting with different fillings. I tried everything from sausage and breadcrumbs to spinach and cheese. But nothing seemed quite right. The fillings were either too bland or too heavy. Then, one day, I had a revelation. What if I used millet instead of breadcrumbs? Millet is a gluten-free grain that has a nutty flavor and a chewy texture. I thought it would be the perfect addition to my stuffed mushrooms. I was right. The millet added a delicious flavor and texture to the filling, and it helped to hold everything together. The mushrooms were also incredibly easy to make. I simply removed the stems from the mushrooms, and finely chopped them. Then, I heated some olive oil in a large skillet over medium heat, and added the chopped mushroom stems, onion, bell pepper, and celery. I sautéed the vegetables until softened, about 5 minutes. Next, I stirred in the cooked millet, thyme, and seasoned with salt and pepper. I filled the mushroom caps with the millet mixture, and baked them for 15-20 minutes, or until the mushrooms were tender and the filling was cooked through. The result was a dish that was both delicious and elegant. The mushrooms were tender and flavorful, and the filling was savory and satisfying. I served the mushrooms warm, and my guests devoured them.
Millet and Mushroom Stuffed Mushrooms Millet and Mushroom Stuffed Mushrooms Millet and Mushroom Stuffed Mushrooms Millet and Mushroom Stuffed Mushrooms
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 12 large mushrooms
  • 1 cup cooked millet
  • 1 cup chopped mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Remove mushroom stems and finely chop.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add onion, bell pepper, celery, and chopped mushroom stems to the skillet and sauté until softened, about 5 minutes.
  5. Stir in cooked millet, thyme, and season with salt and pepper.
  6. Fill mushroom caps with the millet mixture.
  7. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is cooked through.
  8. Serve warm.
Why It Works
  • The millet adds a delicious flavor and texture to the filling, and it helps to hold everything together.
  • The mushrooms are incredibly easy to make.
  • The dish is both delicious and elegant.