Our bite sized Sorghum Stuffed Mushrooms are the perfect appetizer for any time of the year! These were initially created by Chef Timothy Walker for an event to showcase sorghum, but we recreated this recipe so it could easily be made at home. For more sorghum recipe inspiration, try out our Sorghum Chicken Jambalaya, Asparagus and Mushroom Sorghum Risotto, or Chickpea and Sorghum Vegetable Bowl.
These mushroom bites are bursting with flavor, thanks to the different types of cheeses used. The creamy textures and unique flavors found in the cheese make a harmonious conjunction with the hearty flavors of mushrooms and sorghum, but yet it packs a nutritional punch. Not only is sorghum a good source of whole grains, but studies have shown that it can reduce glucose responses. This may suggest that sorghum could be beneficial in managing glucose and insulin levels (1). Sorghum is also naturally low in fat, sodium, and cholesterol, which makes it the perfect grain to incorporate in almost any meal you choose! Make sure to follow the package directions when cooking sorghum. You can also batch-cook sorghum with a pressure cooker (1 cup whole grain sorghum + 2 cups water = 20 minute cooking time) or a slow cooker (1 cup whole grain sorghum + 3 cups water = 4 – 5½ hours cooking time on high). So go ahead and serve these tasty bite sized mushrooms at your next party–they are sure to be a crowd-pleaser!
(1) Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and Function. http://www.ncbi.nlm.nih.gov/pubmed/24608948