Stuffed mushrooms

Ingredients for 2 servings:

• 2 large mushrooms
• 60 g millet
• 40 g pecans
• 10 g hazelnuts, roasted
• 20 g parsley
• 4 tsp extra virgin olive oil
• some vegetable broth
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegan, for the Ninja Foodi Grill & Air Fryer

Cook millet in well-seasoned vegetable broth according to the package instructions until al dente. Remove the stems from the mushrooms. Wash the parsley, pat dry, and chop not too finely without the stems. Roughly chop/chop the hazelnuts and pecans. Mix the millet with the nuts and parsley and season with salt and pepper to taste. Pour a little vegetable broth and 2 teaspoons of olive oil into a baking dish that fits the Ninja. Place the mushrooms in the dish and fill them in mounds with the millet mixture, then drizzle each with 1 teaspoon of olive oil. Select the “Bake” program and bake at 150°C (300°F) for about 20-30 minutes, depending on the size of the mushrooms. The top of the filling will crisp up slightly during baking. A fresh salad goes well as a side dish. Tips: I collect the stems from the mushrooms and parsley in the freezer and then use them as an ingredient in vegetable broth. The 45 minutes of cooking time includes the millet and baking in the Ninja. If you have leftover cooked millet, the dish will, of course, be ready faster.