Woohoo! My family finally finished the Month of Veggies plan! The plan was great for inspiring me to be more creative with my vegetables - both which ones I serve and how I prepare them. Unfortunately, I don't think it did a darned thing to "Get [my] picky kid to start trying (and yes, loving!) vegetables in just one month" as claimed in the article. Oh well.
These stuffed mushrooms went over like a lead balloon with Abby. Is it just her? I can't really imagine any 3-year-old going for them. My husband and I ended up eating almost all of them by ourselves, and we quite liked them. I baked up the leftover stuffing (the recipe makes way more stuffing than I could jam into the mushroom caps) and Lizzy gobbled it down. But trying to get Abby to pick up the mushroom cap and take a bite was a no-go. I'll keep these on my list for appetizers to serve to adults!
Greek Stuffed Mushrooms
12 mushrooms, cleaned, stems removed and chopped
1/2 Tbsp olive oil
1 clove garlic, minced
1/4 cup seasoned bread crumbs
1/4 cup chopped tomato
1/4 cup crumbled feta cheese
Preheat oven to 425F. Bake mushrooms caps, smooth side up, for about 5 minutes. Meanwhile, heat olive oil in a saute pan over medium heat. Add mushroom stem pieces and garlic. Cook, stirring, about 5 minutes. Remove from heat and stir in the bread crumbs, tomato, and feta.
Scoop the filling into the mushroom caps. Return to oven and bake for 8 minutes longer. Enjoy!