Creamy Millet with Roasted Portobellos

Name: Creamy Millet with Roasted Portobellos
Ingredients: 1 cup millet; 2 1/2 cups milk; Sea salt and freshly ground pepper; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons fresh thyme leaves; 1/2 to 3/4 cup grated Pecorino cheese, plus more for garnish; 1/4 cup crumbled Gorgonzola; 4 portobello mushrooms, stemmed; 2 tablespoons extra-virgin olive oil; 2 tablespoons white balsamic vinegar; 2 teaspoons herbes de Provence; 1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped; Pinch of red pepper flakes (optional)