There are two things I’m always looking to do to make dinner fun, easy, and not too heavy: 1. Turn appetizers into meals, and 2. Make it on the grill. This recipe accomplishes both. Anyone who doesn’t despise mushrooms enjoys them stuffed. (I’ve heard those mushroom-hating people are out there, but I choose to believe that’s an urban myth, because who could truly despise mushrooms?) Stuffed things are just superior to non-stuffed things in general. Quail, pizza crusts, stockings — all benefit from adding the word stuffed. Mushrooms are no exception. These were inspired by my love for pizza and my love for not feeling how I do after I eat pizza.
I’m so excited to talk to you about coconut aminos. This product is truly amazing (until research comes out that it’s bad, which is always possible). It’s the sap tapped directly out of the coconut tree and aged with sea salt, creating a sort of sweet and salty soy sauce without the soy. It’s naturally abundant in 17 amino acids (the building blocks of protein), B-vitamins, vitamin C, minerals, and a probiotic! And it tastes delicious, addictingly so. In case you’re wondering, amino acids are important because they repair and rebuild muscle tissue, help to enhance overall brain and nervous system function, and assist in boosting the immune system and physical energy levels. Find it next to the soy sauce and tamari in health food stores such as Earth Origins and Whole Foods.
Millet is an underutilized, gluten-free grain that is as versatile as it healthy. It can be soft and creamy or slightly crunchy and fluffy, depending on how you cook it. One thing that sets millet apart from other healthy grains is its particularly high content of magnesium, which research shows can lower high blood pressure and reduce the risk of heart attack.
If you are someone who doesn’t consider mushrooms a favorite food, you may want to reconsider. Mushrooms are so good for you. Most interestingly, research is finding that Portobello mushrooms provide vitamin B12, which is typically reserved for animal products and is an important vitamin to include if you’re eating more vegetarian meals. Mushrooms are amazing for immune system support and are anti-inflammatory. They’re also rich in vitamins, minerals, and antioxidant boosting phytonutrients.
- 1 pint cherry tomatoes, halved
- 1 packed cup arugula, lightly chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coconut aminos
- 1 clove garlic, minced
- 4 ounces fresh mozzarella cheese, cubed
- Sea salt and freshly ground pepper
- 1 cup cooked millet (or cooked quinoa)
- 4 large Portobello caps, gently wiped clean
- Basil, for serving
- Toasted rustic bread, for serving (optional)
- To cook the millet: Rinse ½ cup millet thoroughly. Combine with 1 cup water and pinch salt in a medium saucepan over medium-high heat. Bring to a boil, reduce to simmer, cover and cook 15 minutes. Turn off heat, place dry paper towels under lid and let sit 5 minutes. Fluff with fork.
- Combine tomatoes, arugula, olive oil, coconut aminos, and garlic in a large bowl. Add cheese and season with salt and pepper. Add cooked millet (or quinoa) to tomato mixture and toss to combine.
- Prepare a grill for medium heat. Season mushrooms with salt and pepper. Fill each with tomato-millet mixture and carefully transfer to grill.
- Cover grill and cook until cheese melts, about 4 minutes. (This can also be made in an oven set to broil. Arrange mushrooms on a baking sheet and transfer to oven and cook until cheese melts.) Top with basil leaves and serve over toasted bread, if desired..
About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.