Mushrooms are my husband’s favourite vegetable. Unfortunately, they are not mine (long live courgettes!) Now I come to think of it Simon and I both have rather strong feelings about our favourite vegetables, but he wouldn’t choose to eat a courgette and I wouldn’t choose to eat a cooked mushroom. I like to eat button mushrooms raw, but don’t do so well when they are cooked. Two of our children seem to agree with me about the mushrooms, but the third, or actually the first, seems to quite enjoy them. It is real juggling act remembering what each child will or will not eat!
To encourage the children to try mushrooms, I thought it was time that we tried to use them in a recipe. It was a fun recipe to make with chopping, measuring, spooning, mixing and then trying it. One boy enjoyed them with encouragement, the other ate the filling – which did also contain chopped mushroom so that is progress and the little girl completely ignored them on her plate. Their daddy quite happily dealt with all the leftovers without a single reference to me!
Serves 4 as an accompaniment.
- 4 large flat mushrooms
- 40g mozzarella
- 15g pine nuts
- 1tbsp pesto
- 10g grated cheddar
- 20g breadcrumbs
- Preheat the oven to 180° fan and lightly grease a baking tray.
- With a table knife, carefully chop off the mushroom’s stalk and chop into small pieces and place in a bowl.
- Chop the mozzarella into small pieces and add to the bowl with the mushroom stalks.
- Add in the pine nuts and pesto and mix until it is all combined.
- Spoon the filling equally between the four mushrooms.
- In a separate bowl add the breadcrumbs and the cheddar and mix together. If your kids want to grate the cheese, I would recommend a box grater.
- Sprinkle the cheesy breadcrumbs over the mushrooms .
- Place in the oven for 15-20 minutes until the mushrooms are cooked.
- Remove from the oven and serve immediately.
This recipe featured in the September/October Soar Valley Life Magazine.