Tuesday, February 21, 2012

Millet Stuffed Mushrooms

These are completely delicious, filling, great for you. There's nothing bad about these little beauties. Oh and if you have the grains/beans pre-cooked like I do they only take moments to make!
Millet Stuffed Mushrooms
Pre baking
Post baking
Makes 4 serves
4 medium portabello mushrooms
1/2 cup cooked Millet
2 slices lentil loaf (or 1 cup of any cooked lentils/beans)
1 tbsp vinegar (I like a kick, feel free to reduce it)
6 tbsp Nutritional Yeast
1 tbsp Mixed Herbs
  • cook millet/lentils if not already cooked
  • preheat oven to 180
  • mash loaf/lentils/beans
  • combine all ingredients
  • chop stalks off mushrooms
  • chop finely + add to mixture
  • fill mushrooms with mixture (press it in well)
  • sprinkle with nutritional yeast
  • bake for 20 mins at 180
  • enjoy!
Here is is as part of my meal: Rosemary roast pumpkin, roast eggplant and lettuce, sprout, radish, celery + cucumber salad. The perfect lunch.
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7 comments:

  1. Holy buckets, these are SO BEAUTIFUL! I can't wait to try them!

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  2. OMG these look amazing! I can't wait to try them! Yum!!

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  3. Great idea! Aren't mushrooms the perfect little vessel for stuffing? I totally have to give this recipe a try... just re stocked my millet stores :)

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  4. This looks just so yum.. Can this be done any sort of mushroom as long as they are big enough?

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    Replies
    1. Yep! any mushrooms that have cups- the intensity of flavour will just change with your choice. Let me know how it goes if you use something else?

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  5. I love millet and portobello mushrooms! Wonderful recipe :) Pinning!

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