DURATION 30-60 minutes DIFFICULTY Medium Champignon burgers with de-husked millet filling INGREDIENTSfor 4 people 8 large champignon mushrooms 1 small onion 1 garlic clove 6 Alce Nero organic sundried tomatoes in oil 250g Alce Nero organic de-husked millet 100g fresh pecorino cheese 4 sprigs of thyme Alce Nero organic extra virgin olive oil Salt and pepper METHODRemove and dice the mushroom stalks. Peel and finely chop the onion and garlic, brown in a pot with a little oil and a drop of water. Add the mushroom stalks and leave to let the flavour develop for about 2 minutes. Add the millet, stir and add 350ml water, add salt to taste and bring to the boil. Add a drop of water if necessary. Season with the stripped thyme and leave to one side. In the meantime, pre-heat the oven to 170°. Place the mushroom heads bottom side up on a baking tray lined with baking paper and dress with a drizzle of oil, salt and pepper. Place in the oven for 15 minutes. Dice up the pecorino cheese and sundried tomatoes and add them to the millet. Stir and add salt to taste. Use a spoon to fill 4 mushroom heads to the brim and cover with the remaining 4 heads to form sandwiches. Bake at 200° until golden. Serve immediately. To complete the recipe Organic de-husked millet - CE459 — Out of stock Organic sundried tomatoes - POS350 — Out of stock Organic extra virgin olive oil - OL674 — Out of stock Extra virgin olive oil P.D.O. - Terra di Bari Bitonto organic - OL676 — Out of stock
