Recipe: Stuffed Portabella Mushroom Caps

October 18, 2009 § Leave a comment

I am constantly curious about non wheat whole grains and how I can incorporate them into my diet. I’ve used quinoa in soups, in place of rice for Thai curry or chili, and as a side dish. This time I wanted to give millet a try. It’s a small grain similar to quinoa and tastes like couscous with a little bit of a bite. I made up this recipe when I couldn’t find a decent recipe for stuffed portabella mushrooms.


  • 1/2 cup millet
  • 1 cup chicken broth, vegetable broth, or water
  • 8 large portabella mushroom caps (jumbo pack from BJs Wholesale Club)
  • 1 (15 oz) can chickpeas (or any other bean you have in the house) – drained and rinsed
  • 1 onion diced
  • 1/2 large yellow bell pepper (or any bell bell pepper) diced
  • 2 garlic cloves finely diced
  • olive oil
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon crushed red pepper flake
  • salt and pepper to taste

First prepare the millet. Place the millet in a dry pan to toast it slightly, then add the broth or water and bring to a boil. Let it simmer covered for 20 – 25 minutes or until the water is absorbed. Turn the heat off and let it sit covered for 10 minutes. Fluff with a fork.

Preheat oven to 400 degrees. Pull all the stems out of the portabella mushrooms and dice. Add olive oil to a pan and add portabella mushrooms, onion, garlic, bell pepper, crushed red pepper and let it saute about 10 minutes or until it’s cooked down. If there are browned bits at the bottom of the pan, you can add some white wine or chicken broth to deglaze the pan, otherwise, just take the pan off the heat and let it cool slightly. Add the chickpeas and the cooked millet. I used about 3/4 of the millet for the the stuffing. Add salt and pepper to taste. Stuff the mushroom caps and sprinkle with cheese. Bake for 25 minutes or until the mushrooms caps are tender.

I served this alongside some steamed broccoli. Delicious! Here’s a picture of the dish before it was baked in the oven and a picture of millet in the package. I hope you’ll give this a try!


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