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1
Cook millet in water according to package directions and set aside.
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2
Preheat oven to 350 degrees F.
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3
Heat half the butter and oil over medium-high heat in a large, deep skillet.
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4
When hot, add half of the mushrooms and a good pinch of salt, allow to sizzle 34 minutes, undisturbed.
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5
Saute mushrooms until cooked to your liking, about 510 minutes.
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6
When done, remove mushrooms to a bowl and repeat with the remaining half.
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7
Add remaining butter and oil to the pan along with leeks and another healthy pinch of salt.
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8
Cook, stirring often, until soft, 10 minutes.
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9
Add kale, another pinch of salt and wilt, about 5 minutes.
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10
Stir in garlic and cook until fragrant, about 30 seconds.
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11
Remove from heat, return mushrooms to the pan along with herbs, fresh cracked black pepper and millet.
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12
Stir until combined and check seasoning, adding salt or pepper as needed.
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13
In a bowl, whisk milk and eggs together.
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14
Pour over the millet mushroom mixture.
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15
Cut brie in to chunks (I left the rind on) and nestle in the pan.
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16
Cover with shredded mozzarella and bake for 3040 minutes or until golden brown and center is set.
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17
Mine took 40 minutes.
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18
Allow to rest for 10 minutes before slicing.
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19
Eat hot.
