Millet- Stuffed Portobello Mushrooms

Hi everyone! Have you heard of the $40 CSN giveaway over at vegan and so forth . You need to stop by her blog and register if you haven't already. I went onto the CSN website to check out all their goodies and they have everything in the world that you could dream of having for your kitchen, and tons of other goodies. I found tons of things that I wanted. I had to stop looking, or I was going to get into some big trouble (spend some money). :o)

I could barely wait to share my supper with you that I had last night...it was delicious! I found this recipe on the Vegetarian Times website, and I have wanted to try it for about a month now. Finally, I got to make it last night. I made a couple of small changes to the recipe, like leaving out the cheese (I didn't have any vegan to use) and instead of using 4 large portobello mushrooms, I used 6 small ones. I have a thing about mini foods anyway...... I guess because they are so much cuter. If you like millet and mushrooms, you are going to love this recipe. Here are the stuffed mushrooms right after I took them out of the oven. I thought they were too cute...

Here's the easy recipe.

1/3 cup oil-packed sun-dried tomatoes, drained and finely chopped, plus 2 Tbs oil from the jar.

4 green onions, thinly sliced (about 1/4 cup)

2 cloves garlic, minced

1 tsp dried rosemary (I didn't have any fresh)

1 cup millet

4 large portobello mushrooms (I used 6 of the small ones)

1 Roma tomato, peeled and sliced

salt and pepper to taste

Heat 1 tablespoon of the sun-dried tomato oil in a saucepan over medium heat. Add sun-dried tomatoes, green onions, garlic, and rosemary. Cook 5 minutes or until the onions are soft, stirring constantly. Add uncooked millet, and cook for 1 more minute.

Bring 3 cups water to boil in a sauce pan and then add the millet/tomato mixture. Reduce heat to medium low and simmer for 25 to 30 minutes or until millet is tender and all the water has been absorbed. Remove from heat and season with salt and pepper.
Preheat oven to 400. Coat baking sheet with cooking spray. Scrape the gills from the mushroom caps. Brush the caps with the remaining 1 tablespoon sun-dried tomato oil, and place upside down on the prepared baking sheet. Divide millet mixture among the mushroom caps, mounding

to fill. Top with a tomato slice. Bake 20 to 25 minutes.

I had fried zucchini and mashed potatoes for my side items. I can't seem to get enough fried zucchini lately. BTW, these were so good that I wanted to eat a 3rd mushroom, but I didn't want to over stuff my self. I also had quite a bit of the millet mixture left over, and it was delicious to eat just by itself for lunch today.

~Peace~