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Directions
Makes 20 stuffed mushrooms
1/4 cup uncooked millet
3/4 cup water
1 10-ounce package frozen chopped spinach, thawed, or 5 ounces fresh, steamed and chopped spinach
20 large button or cremini mushrooms, cleaned and stems removed
2 tablespoons cashews, or 2 teaspoons cashew butter
2 teaspoons onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 green onions, thinly sliced
1 teaspoon dried basil
1 tablespoon sesame seeds, preferably toasted
Bring millet and water to a boil. Reduce heat and simmer for 30 minutes, or until all water is absorbed.
Place spinach in a colander and press out as much liquid as possible.
Combine cooked millet, cashews, onion powder, garlic powder, and salt in a blender. Process on high until mixture is very smooth, about 2 minutes. Stop the blender occasionally to scrape down sides with a rubber spatula. Set aside.
Warm soy sauce and vinegar in a skillet. When mixture begins to bubble, add garlic and cook over medium heat, stirring constantly for one minute or until slightly softened. Add mushrooms, top sides down. Cover and cook over medium-high heat for 3 minutes or until tops are browned. Flip and cook for 3 more minutes. Remove from pan and set aside.
Without washing pan, add spinach, green onions, and basil. Stirring often, sauté over medium heat for about 2 minutes or until spinach is very dry. Add millet mixture, sesame seeds, and continue to cook, stirring constantly, until contents have heated through and thickened. Spoon into mushroom caps and serve warm or at room temperature.
Stuffed mushrooms should be consumed within one to two days. To store, allow mushrooms to cool and then cover and refrigerate.
To reheat stuffed mushrooms, place in a baking dish and heat in a 350 F oven until warmed through, about 12 minutes.
Nutrition Information
Per serving (4 mushrooms):
127 Calories
3.6 g Fat
0.6 g Saturated Fat
25.4% Calories from Fat
0 mg Cholesterol
5.9 g Protein
20.1 g Carbohydrate
1.6 g Sugar
4.8 g Fiber
577 mg Sodium
95 mg Calcium
3 mg Iron
5.9 mg Vitamin C
2750 mcg Beta-Carotene
1.4 mg Vitamin E
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