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Millets stuffed Mushrooms

Stuffed mushrooms look fancy and this one has a healthy filling. The millets add a nice contrasting texture to the meaty mushrooms.

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What you need:

12 pcs large white mushrooms

Olive oil, as required

1 small onion, finely chopped

2 garlic cloves, minced

½ cup chopped spinach

½ cup cooked millets

3 tbsp cheddar cheese, grated

2 tbsp finely chopped almonds

½ cup breadcrumbs, ready or homemade

Salt, to taste

Freshly ground black pepper

2 tbsp chopped parsley

Chili flakes, to taste

Putting it together:

Preheat the oven to 180°C.

Wash and dry the mushrooms. Pull the stems out neatly and finely chop the stems. Brush the mushroom caps lightly with olive oil and sprinkle with salt and pepper all over.

Heat a non-stick frying pan and add 1 tablespoon olive oil. Add the onions and garlic and sauté for a minute till the onions are translucent. Add in the chopped spinach, diced mushroom stems along some ½ tsp salt, a grind of pepper and chili flakes (if using). Cook for a couple of minutes on a medium flame. Reduce the heat and add in the cooked millets and combine well. Remove the pan from the heat and stir in the parmesan, parsley and nuts.

Fill each mushroom cap with the filling, pressing down gently. Top with a sprinkle of extra cheese and the breadcrumbs.

Place on a baking tray and bake for 15 minutes until the breadcrumbs are golden. Rest outside for 5 minutes and serve warm by themselves or with some chili sauce on the side.

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