Millet Mushrooms Popper Recipe

Indulge in the perfect monsoon delight with Millet Mushrooms Poppers, coated in a crunchy foxtail millet crust and deep-fried to golden perfection. The warm, cheesy filling with a zesty lemon kick pairs beautifully with the earthy aroma of the rain-soaked season, while the crispy millet adds a wholesome crunch.

Served with a refreshing tomato chili salsa and vibrant salad, this dish captures the cozy, comforting essence of monsoon, making it an irresistible treat for rainy days.

Ingredients:

For the Stuffed Mushrooms

1. 08 large button mushrooms, stems removed
2. 80g cream cheese
3. 50g mozzarella cheese, shredded
4. 1 tsp black pepper, freshly crushed
5. 1 tbsp lemon zest
6. 1 tbsp lemon juice
7. 2 tbsp fresh parsley, chopped
8. 1 tsp red Chilli flakes
9. Salt to taste
10. 1 tbsp olive oil, for brushing

For the Coating

1. 1 cup foxtail millet, soaked in water
2. 1/2 cup all-purpose flour
3. 1/2 cup water
4. Salt a pinch
5. Black pepper a pinch
6. Oil for deep frying

Tomato Chilly Salsa

1. 1/2 cup tomato, blanched, deseed and chopped
2. 1 tsp green chilly, chopped
3. Salt to taste
4. Black pepper a pinch
5. 1 tsp Lemon juice
6. 1 tsp parsley, chopped
7. 1 tsp tomato ketchup

For Fresh Salad

1. 1/2 cup iceberg Lettuce
2. 1 tsp olive oil
3. 1/2 tsp lemon juice
4. 3 nos black olive
5. 1 tsp Jalapenos, chopped
6. 1tbsp mixed bell pepper, diced

Method

Tomato Chilly Salsa

1. Mix all the ingredients, tomatoes, green chili, salt, black pepper, lemon juice, parsley, and tomato ketchup. Adjust seasoning as needed and chill in a cool place.

For the Salad:

1. Toss together the iceberg lettuce, olive oil, lemon juice, black olives, jalapeños, and diced bell peppers. Season with salt and pepper, and chill.

Prepare the Stuffing

1. Combine cream cheese, shredded mozzarella, crushed black pepper, lemon zest, chopped parsley, and a pinch of salt. Mix well until smooth.
2. Clean and trim the mushrooms. Marinate with, salt, pepper and lemon juice for 10 minutes.
3. Stuff each mushroom cap with the prepared cheese mixture. Take two mushrooms and join them using a toothpick to create a stuffed mushroom “ball.” Brush the tops with olive oil to help the coating adhere.
4. Strain the soaked foxtail millet, cook until tender, and allow it to cool. Once cooled, spread the millet on a baking sheet to air dry, or lightly toast it in a pan to remove moisture.
5. Prepare a slurry by whisking together flour, water, salt, and black pepper until smooth.
6. Dip each stuffed mushroom “ball” into the slurry, ensuring it’s fully coated.
7. Roll the slurry-coated mushrooms in the dried foxtail millet, pressing gently so the millet sticks well.
8. Deep fry the coated mushrooms until golden brown and crispy. Remove the toothpicks before serving.
9. Plate the crispy, deep-fried stuffed mushrooms with the fresh tomato chili salsa and salad on the side. Serve hot and enjoy!