Mini Portobello Mushrooms Stuffed with Creamy Millet, Golden Leek and Seed Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   Place the millet and water in a small saucepan with a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   While the millet cooks, clean the mini portobello mushrooms, remove the stems if needed, and place them cavity-side up on the tray. Brush them with 1 tablespoon olive oil, add a pinch of salt and black pepper, and bake for 8 minutes at 200 °C / 400 °F.

4. 4

   Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the leek and cook for 4 to 5 minutes until tender and lightly golden. Stir in the garlic and cook 30 seconds more.

5. 5

   Transfer the leek and garlic to a bowl. Add the cooked millet, 35 g grated Manchego cheese, parsley, lemon zest, lemon juice, half of the sunflower seeds, half of the sesame seeds, 1/2 teaspoon salt, and black pepper. Mix until the filling is creamy and holds together.

6. 6

   In another small bowl, combine the breadcrumbs with the remaining 15 g Manchego cheese, the rest of the sunflower seeds, and the rest of the sesame seeds.

7. 7

   Remove the mushrooms from the oven and carefully pour off any liquid they released. Fill each mushroom with the millet mixture, pressing lightly so it stays in place.

8. 8

   Sprinkle the crunchy breadcrumb, cheese, and seed mixture over each stuffed mushroom.

9. 9

   Bake again for 10 to 12 minutes at 200 °C / 400 °F, until the mushrooms are tender and the tops are golden.

10. 10

    Serve hot or warm, with a little extra parsley on top if desired.