Preheat the oven to 375.

Wash & quarter the mushrooms. Place the mushrooms in a large bowl and drizzle with olive oil and a good dose of garlic powder. Toss to coat. Place on a baking sheet lined with baking paper and place the pan in the preheated oven for 15 minutes. You don't need baking paper if you have a ceramic baking sheet.

After the mushrooms are in the oven, bring 2.5 cups of water to a boil in a sauce pan on the stove. Once the water starts to boil, add in 1 cup of millet. Turn the heat down to low and cook covered for about 20 minutes until all the water is absorbed.

Meanwhile, chop up the onion in smaller, but chunky pieces. When the mushrooms have been in the oven for about 15 minutes, take the pan out, push the mushrooms to one side piled up and spread out the onions on the remaining part of the baking pan. You don't need olive oil, just use a spatula to carefully move around the onions in the excess mushroom juice. Sprinkle the onions with garlic powder. Bake for about 15 more minutes. You want the onions to be cooked, but still slightly crunchy for a fresher taste.

When the onions go in the oven, wash, rinse and chop the parsley and dill. Chop the bottom chunk of stems off of the parsley leaving the top stems that are intertwined with the leaves. Chop a small chunk of dill off of the top of a bunch. Throw them both in a mesh strainer, rinse and drain well. Roughly chop them both.

Place the cooked millet and fresh herbs in a large bowl. Drizzle with olive oil, ground pepper, and a good pinch of salt depending on your salt preference. Stir well.

When the mushrooms and onions are cooked, take out and top with cracked pepper. Add the mushrooms and onions to the millet. Mix well, serve, and enjoy!