This is a simple, nutritious and healthy recipe to make with the little ones – and it has the option of being dairy-free and gluten-free too!
It’s a great way to incorporate other vegetables and for children to become accustomed to a variety of textures and flavours. This is a versatile recipe, too and you can substitute with a wide range of other vegetables – perhaps incorporating family favourites. Kids will be able to help with the chopping of vegetables (age-dependent) and will be able to learn appropriate knife skills. They will be able to help place the delicious contents inside the mushrooms, too.
You can use whatever mushrooms you have to hand – so long as they are large enough to accomodate the filling! We like to use large field mushrooms, however you can easily use white or button mushrooms, too. It’s a good opportunity to have a discussion with your little one about the different kinds of mushrooms.
Whenever discussing mushrooms, it’s always important to point out that we are never to eat mushrooms that we see growing in the wild, or in the garden… those are strictly NOT for eating!
Ingredients for Stuffed Mushrooms:
- 10-12 large field mushrooms or 20 white or button mushrooms
- ½ large red, yellow or green capsicum, finely diced
- 1/4 cup red onion, finely diced
- ¼ cup fine gluten-free bread crumbs (you could also use crushed up gluten-free crackers or tortilla chips)
- 1 tablespoon olive oil
- large pinch of salt and pepper
- 2 tablespoons of finely chopped fresh parsley or another herb of choice. If using rosemary, use only 1 tablespoon as this has a stronger flavour.
- ** optional 1/4 cup of grated cheese for topping – we like to use cheddar. If dairy-free, you can leave this off, or substitute with a dairy-free alternative.
Method for the Stuffed Mushrooms:
1- Preheat oven to 180°c (fan assisted) and line a baking tray with baking paper.
2- Wash the mushrooms and remove the stems from as close to the base as possible and set aside.
3- Put the mushrooms on the baking tray (stem-less side down, so that the top of the mushroom is facing the ceiling) and bake for 10-12 minutes, so that the excess mushroom liquids cook off.
4- Remove from the oven and allow to cool for 10 minutes on a paper towel.
5- To make the stuffed mushroom filling, finely dice the raw mushroom stems and place in a mixing bowl. Add to this the diced capsicum, onion, bread crumbs (or alternative), olive oil, salt, pepper and parsley (or herbs) and stir to combine ingredients.
6- Using a new piece of baking paper, line a baking tray.
7- Lay the mushrooms on the tray and using a teaspoon, spoon the filling into the cooled partially cooked mushroom cases
8- Place these back into the oven for another 10 minutes, until the filling looks slightly crispy and the mushrooms have browned. *If you’re adding grated cheese, or cheese slices to the top, I recommend adding this after about 5 minutes – to allow for the cheese to melt.