Herbed Millet-Stuffed Mushrooms

• 13 cup millet
• 4 tsp. olive oil
• 2 cups chopped button or cremini mushrooms
• 1/2 cup finely chopped celery (1 stalk)
• 13 cup finely chopped shallot (1 medium)
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh marjoram
• 6 halves or 12 quarters marinated roasted tomatoes, coarsely chopped
• 3 Tbs. finely grated Parmesan cheese
• 1 large egg, lightly beaten
• 6 large portobello mushrooms, stems and gills removed
• 1/4 cup coarsely chopped fresh parsley for garnish, optional

1. Bring millet, 1 tsp.
2. oil, and 1 cup water to a boil in small saucepan.
3. Reduce heat to medium-low, and simmer 10 to 11 minutes, or until liquid is absorbed.
4. Alternately, stir ingredients together in bowl of rice cooker, and cook millet according to rice cooker instructions.
5. Heat 1 tsp.
6. oil in large skillet over medium high heat.
7. Add chopped mushrooms, and saute 5 minutes, or until mushrooms begin to brown.
8. Add celery and shallot, and saute 3 to 5 minutes more, or until vegetables are tender.
9. Remove from heat, and stir in chopped herbs.
10. Add cooked millet to bowl with mushroom mixture, and stir to combine.
11. Fold in chopped tomatoes, Parmesan,and egg.
12. Preheat oven to 400F.
13. Line baking sheet with parchment paper, or spray
14. with cooking spray.
15. Arrange portobello mushrooms stem side up on prepared baking sheet, and brush with remaining 2 tsp.
16. oil.
17. Season with salt and pepper, if desired.
18. Spoon heaping 1/3 cup millet stuffing into each portobello cap.
19. Bake 20 to 25 minutes, or until stuffing is heated through and lightly browned on top.
20. Garnish with chopped parsley, if using.

millet, olive oil, button, celery, shallot, thyme, rosemary, fresh marjoram, halves, parmesan cheese, egg, portobello mushrooms, fresh parsley

Taken from www.vegetariantimes.com/recipe/herbed-millet-stuffed-mushrooms/ (may not work)