Elevate your appetizer game with these millet and spinach stuffed mushrooms. Packed with a flavorful and nutritious filling, these mushrooms are perfect for parties, gatherings, or a special dinner at home. The combination of nutty millet, fresh spinach, and savory herbs creates a delightful bite-sized treat. Let’s get started!

Ingredients:

• 20 large button or cremini mushrooms
• 1 cup cooked millet (1/2 cup uncooked millet, cooked in 1 cup water or vegetable broth)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup grated Parmesan cheese (optional for vegan, use nutritional yeast or vegan cheese)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil spray (optional)

Instructions:

1. Prepare the Mushrooms:
   • Preheat your oven to 375°F (190°C).
   • Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
2. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 1 cup of water or vegetable broth to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Fluff with a fork and set aside to cool slightly.
3. Prepare the Filling:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the chopped mushroom stems and cook for 5 minutes until they release their moisture and begin to brown.
   • Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
   • Remove from heat and stir in the cooked millet, breadcrumbs, Parmesan cheese (if using), chopped parsley, basil, dried thyme, salt, and pepper. Mix well to combine.
4. Stuff the Mushrooms:
   • Arrange the mushroom caps on a baking sheet, open side up.
   • Spoon the millet and spinach mixture into each mushroom cap, pressing down gently to pack the filling.
5. Bake the Stuffed Mushrooms:
   • Lightly spray the stuffed mushrooms with olive oil spray (optional for extra crispiness).
   • Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
6. Serve:
   • Remove from the oven and let the mushrooms cool slightly before serving.
   • Garnish with extra chopped parsley if desired.

Tips and Variations:

• Extra Flavor: Add a splash of balsamic vinegar or a sprinkle of red pepper flakes to the filling for extra flavor.
• Vegan Option: Use nutritional yeast or vegan cheese instead of Parmesan cheese.
• Make Ahead: Prepare the filling and stuff the mushrooms in advance. Store them in the refrigerator and bake just before serving.
• Different Greens: Substitute kale or Swiss chard for spinach for a different flavor profile.

Enjoy these millet and spinach stuffed mushrooms as a delicious and nutritious appetizer that’s sure to impress. The combination of nutty millet, fresh spinach, and savory herbs makes for a delightful and satisfying bite. Happy cooking!