Millet-Crusted Portobello Stacks with Whipped Cottage Cheese, Roasted Asparagus and Toasted Lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Place the portobello mushrooms on the baking sheet, hollow side up. Brush them with 1 tablespoon olive oil, season with half of the salt and some black pepper, and roast for 12 minutes at 220 °C / 425 °F so they release some of their moisture.

3. 3

   While the mushrooms roast, combine the cooked millet, grated Parmesan, breadcrumbs, beaten egg, finely chopped garlic, half of the parsley, 1 tablespoon olive oil, and a little black pepper in a bowl. Stir until the mixture is moist and holdable.

4. 4

   Remove the portobellos from the oven and carefully turn them over to drain any collected liquid. Divide the millet mixture among 4 mushrooms, pressing gently to form a thick, even crust. Top each one with another mushroom to create 4 stacks.

5. 5

   On the open side of the same baking sheet, arrange the asparagus and the 4 lemon slices. Toss them with 1 tablespoon olive oil, a pinch of salt, and black pepper. Return the tray to the oven and roast for 15 minutes at 220 °C / 425 °F, until the crust is golden, the asparagus is tender, and the lemon is lightly toasted.

6. 6

   Meanwhile, make the cream: in a blender or food processor, combine the cottage cheese, lemon zest, 1 tablespoon lemon juice, the grated garlic clove, Dijon mustard, chives, the remaining parsley, 1 tablespoon olive oil, the remaining salt, and a bit more black pepper. Blend until smooth and creamy.

7. 7

   Taste the cream and adjust with a few more drops of lemon juice if you want a brighter finish.

8. 8

   To serve, spread a layer of whipped cottage cheese on each plate. Set a millet-crusted portobello stack on top, add roasted asparagus on the side, and finish with a toasted lemon slice. Serve hot.