I could happily eat mushrooms every day. Unfortunately, the kids have yet to jump on that bandwagon.
But I have hope. After all, it wasn’t until my mid-to-late 30s that I started to like salmon.
I don’t buy into the hype that mushrooms taste beefy, and can fool you into thinking you’re having a burger. Because that’s just ridiculous. Mushrooms taste like … mushrooms.
True, they taste heartier than some of their vegetable counterparts, but to say it tastes like meat is a bit of a stretch.
Hear that, Rachael Ray?
When you hear of a stuffed mushroom, it’s usually with a crab stuffing, or other sometimes heavily breaded, often unhealthy, filling.
This is not that.
Filled with a mixture of chopped, fresh tomatoes, garlic, and cheese, it’s a perfect bite that you can feel good about. It takes 10 minutes to make, start to finish, which is perfect because it allows me the time to make something else for my resident mushroom haters, without running around feeling like a short order cook.
And really, after that, what else do you need?
Hungry for more mushroom goodness?
These Portobello Cap Pizzas are equally super simple to make and quite filling.
Mushroom-Crusted Chicken Burgers were a delicious way to sneak a few mushrooms past the kids.
And lastly, these pan-fried chicken thighs with mushrooms were a total win, and appearing on our table this weekend as we entertain friends.
*If you’re on MediFast, this is perfect, and makes two servings.