Introduction

Hello, food adventurers! Today, I’m bringing you a delicious and elegant appetizer that is perfect for any occasion: Millet and Kale Stuffed Mushrooms. This recipe features Little Millet, combined with nutrient-packed kale and savory mushrooms. These bite-sized delights are not only healthy but also bursting with flavor. Let’s get started!

Ingredients

• 1 cup Little Millet
• 2 cups water
• 20-24 large button or cremini mushrooms
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chopped fresh kale
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup breadcrumbs
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Millet:
   • Rinse the Little Millet thoroughly under cold water.
   • In a medium saucepan, bring the water to a boil. Add the rinsed millet, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the millet is tender and the water is absorbed.
   • Once cooked, fluff the millet with a fork and set it aside to cool.
2. Prepare the Mushrooms:
   • Preheat your oven to 375°F (190°C).
   • Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
3. Cook the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
   • Add the chopped mushroom stems and cook for another 2-3 minutes.
   • Add the chopped kale and cook until wilted, about 2-3 minutes.
   • Stir in the cooked Little Millet, grated Parmesan cheese (if using), breadcrumbs, dried thyme, dried oregano, salt, and pepper. Mix well to combine all the ingredients.
4. Stuff the Mushrooms:
   • Place the mushroom caps on a baking sheet lined with parchment paper.
   • Spoon the millet and kale mixture into each mushroom cap, pressing down slightly to ensure they are well-filled.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Garnish and Serve:
   • Remove the stuffed mushrooms from the oven and let them cool slightly.
   • Garnish with chopped fresh parsley before serving.

Tips

• Make Ahead: You can prepare the millet and filling mixture in advance. Store them separately in the refrigerator and stuff the mushrooms just before baking.
• Variations: Add your favorite cheese, such as feta or goat cheese, to the filling for a different flavor profile.
• Vegan Option: Omit the Parmesan cheese or use a vegan cheese alternative.

Conclusion

These Millet and Kale Stuffed Mushrooms are a delightful and nutritious appetizer that will impress your guests. The combination of Little Millet, kale, and mushrooms creates a flavorful and satisfying bite that’s perfect for any gathering. Give this recipe a try and enjoy the delicious and healthy flavors. Happy cooking!