- 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, wiped clean
- basil, for serving
- toasted rustic bread, for serving (optional)
About this recipe
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 is aged with dried 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 prebiotic! 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 like 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 also amazing for immune system support and are anti-inflammatory. They're also rich in vitamins, minerals, and antioxidant boosting phytonutrients.
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.
To Cook 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.