Before any of you say, ‘My kid will never eat that’ I would tell you to read on. For some reason, mushrooms seem to be the ugly duckling of the vegetable world, (technically they are a fungus) right along side of Brussels sprouts. Is it the texture, the flavor, the appearance? The flavor of most mushrooms is generally mild, and so I would probably rule that out. The appearance…….hmm, I’m not sure they are any more weird looking than asparagus, or an artichoke. But texture, definitely a strange texture. A little spongy, sometimes slimy, or rubbery. I can see why kids might not like the texture.
This Veggie Stuffed Mushroom Recipe is intended for kids who are definitely new to the world of mushrooms, and are on the fence about even looking at them let alone eat them, and also for the seasoned mushroom eater. It is 2 recipes in one.
For the seasoned mushroom eater we have:
And for the beginner mushroom eater we have:
The dip is a delicious blend of chopped mushroom stems, onions, garlic, spinach, red bell pepper, cream cheese and savory Parmesan cheese. It is good enough to stand on its own, and I may or may not have eaten some with a spoon while I was making it. Take this dip, and stuff it in a mushroom, and you have a delicious appetizer, snack or side dish. Really everyone wins here.
So, you really aren’t supposed to ‘wash’ mushrooms. You are supposed to rub them with a damp cloth. This takes patience, and sometimes I just wash them.
Follow these steps to make these delights:
- After your mushrooms are nice and clean, pop the stems from the caps. Your kids will love helping with this part, because it literally makes a popping sound.
- Next, chop the stems up really fine. I LOVE my pampered chef chopper for recipes like this when I have a lot of chopping, and it needs to be fine. It may seem a little pricey for a kitchen tool, but if you chop a lot, then it is worth every single penny. Especially for onions – that is probably the thing I love it for the most. And I chop a lot of onions.
- Saute your stems with onion and garlic for a few minutes until they are all nice and tender.
- Next chop your bell pepper and spinach.
- Combine cream cheese, Parmesan cheese, stem and onion mixture, salt and pepper in a medium bowl. Then carefully fold in spinach and bell pepper.
- Stuff those beauties! (the mushroom caps)
- Be sure and save some of the filling for your dip. Put it in an oven safe container because you are going to bake it along side of the mushrooms.
- Bake these at 400 degrees F for about 12-14 minutes, or until the filling is bubbly and golden on top. Serve warm.
Serve the dip with your favorite cracker or tortilla chip at a party or as a snack. It is savory and warm, and a great way to get your kids to try mushrooms (and a bunch of other veggies!)
- 12 large mushrooms, portabella
- 1/4 medium onion
- 2 clove garlic
- 1/2 cup cream cheese, low fat
- 1/4 cup Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/2 medium bell pepper, red
- 2 cup spinach
- Preheat oven to 400 degrees F.
- Clean mushrooms, removing any traces of soil. Pop the stems from the caps.
- Chop the stems and onion really fine, mince garlic. Heat a skillet over medium heat.
- Saute stems with onion and garlic for a few minutes until tender.
- Combine cream cheese, Parmesan cheese, stem and onion mixture, salt and pepper in a medium bowl.
- Chop pepper and spinach; add to cheese mixture and combine.
- Stuff the mushrooms caps with the filling and reserve a portion for dipping. Put it in an oven safe container because you are going to bake it along side of the mushrooms.
- Bake for 12-14 minutes along with the remaining cheese mixture until the bubbly and golden on top. Serve warm.