Browntop Millet Stuffed Mushrooms

Ingredients

• browntop millet (dehulled) — 30 g (to cook for the filling)
• water — 150 ml (for cooking the millet)
• cooked browntop millet — 60 g (weighed from the millet cooked in the first step (30 g cooks to about 98 g))
• mushrooms — 5 (printed as '5 nos.'; pick ones large enough to stuff)
• onion — 50 g (chopped)
• garlic — 10 g (minced)
• bell pepper (capsicum) — 20 g (chopped)
• vegetarian hard cheese — 15 g (grated; the source uses parmesan, see 'adapted')
• breadcrumbs — 20 g
• pepper and salt (to taste)
• olive oil — 10 g
• coriander leaves (to garnish)

Method

1. Wash 30 g browntop millet, put it in an open pan with 150 ml water and simmer for 20 to 24 minutes, until every grain is soft. You get about 98 g; let it cool and weigh out 60 g for the filling.
2. Heat the oven to 190 C (375 F) and line a baking tray with parchment.
3. Twist the stems out of the mushrooms, set the caps on the tray and chop the stems.
4. Warm the olive oil in a frying pan over medium heat and cook the chopped stems, onion, bell pepper and garlic until soft.
5. In a bowl, combine the cooked millet, the softened vegetables, cheese, breadcrumbs, salt and pepper.
6. Pile the filling generously into the mushroom caps.
7. Bake for 15 to 20 minutes, until the mushrooms are tender and the tops golden. Cool for a few minutes, garnish with coriander and serve.