Tuesday, February 19, 2013

Millet Stuffed Mushrooms (Gluten Free)


Millet Stuffed Mushrooms, by Angie Ouellette-Tower for godsgrowinggarden.com

Millet Stuffed Mushrooms

This is a unique Gluten Free recipe for those of you who have to eat Gluten Free and are stuck in a rut.

IMPORTANT:  If you are on a strict Gluten Free diet then please make sure that all of the other ingredients in this recipe are Gluten Free also - for example - some Tomato Paste is thickened with wheat - just check and make sure that the brand that you are using is not thickened with wheat.

Millet Stuffed Mushrooms, by Angie Ouellette-Tower for godsgrowinggarden.com


1 cup millet (a little olive oil for sauteing first)
2 cups water
2 cups shredded cheddar or colby cheese
2 packages of mushrooms (or about 20 mushrooms)
olive oil
1 small can tomato paste
1 onion (peeled & finely chopped)
1/4 teaspoon ground black pepper
1/2 teaspoon basil
1/4 teaspoon+ ground cayenne pepper
salt to taste (but be careful because the cheese is salty)
lemon juice to garnish the top

Begin by cooking the millet - (In a medium saucepan) first saute the millet in a little oil for a few minutes or until the millet is a light golden color (sauteing gives it a nutty flavor).  Then add 2 cups water and bring to boil.  Turn down to simmer & continue cooking until done (about 15 - 20 minutes but keep checking so that it doesn't burn).
Prepare the onions (peel & chop) and the mushrooms (for the mushrooms:  remove the stems & save for later.  Then wash the mushroom tops, drain & then pat dry with a paper towel.  In a mixing bowl lightly coat the mushroom tops with some olive oil (about 2 tablespoons).  Place these mushroom tops in a Pyrex dish with the top of the mushroom facing down (see the second picture below).
Wash & chop the mushroom stems from the step above.  Saute these chopped stems with the chopped onions until the onions are almost transparent.
 

Millet Stuffed Mushrooms, by Angie Ouellette-Tower for godsgrowinggarden.com
 
 
Now the millet should be cooked - in a large mixing bowl combine the cooked millet, tomato paste & 1 1/2 cups of the shredded cheese (save the last 1/2 cup to garnish the top after the mushrooms have been filled).  Stir these 3 ingredients until the cheese has melted (NOTE- this step should be done while the millet is still warm/hot so that the cheese melts).  Now stir in the sauteed onions & mushroom stems (see picture above).  Add the black pepper, basil, cayenne pepper & salt (to taste) - and stir until combined.

Millet Stuffed Mushrooms, by Angie Ouellette-Tower for godsgrowinggarden.comMillet Stuffed Mushrooms, by Angie Ouellette-Tower for godsgrowinggarden.com

Now you may fill your mushroom tops.  Using a melon baller or your hands - scoop or press some of the millet mixture into the mushroom tops - see top right picture.  Continue filling until all of the millet mixture has been used. Drizzle a little lemon juice on top and finally spread the remaining 1/2 cup cheese on the very top of each filled mushroom (see picture below).


Millet Stuffed Mushrooms, by Angie Ouellette-Tower for godsgrowinggarden.com

Bake in a preheated 400 degree oven for 15 to 20 minutes or until desired "doneness" is achieved.
Serve immediately & ENJOY (careful - they are hot)


Millet Stuffed Mushrooms, by Angie Ouellette-Tower for godsgrowinggarden.com
 
Valentine Signature, by Angie Ouellette-Tower for godsgrowinggarden.com


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5 comments:

  1. I have never tried millet. Looks interesting!
    Thanks for sharing at A Humble Bumble :)

    ReplyDelete
  2. That looks yummy!
    Already a follower coming from I Love My Online Friends 'GFC' Blog Hop

    ♥Luanne♥
    Crochet My Heart

    ReplyDelete
  3. Sounds delicious! Thanks for sharing this on Waste Not Want Not Wednesday :)

    ReplyDelete
  4. Oh my! These looks so fab... I absolutely L O V E mushrooms. I can smell them all the way over here... Yum

    hugs x
    Crystelle

    ReplyDelete
  5. These look really good. Recently, I have really started liking mushrooms. I would never eat them before but now I think they are great. Thanks for sharing your recipe and thanks for following my blog. I'm following you too. Have a great weekend!!
    Theresa

    ReplyDelete

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