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Healthy Eating Habits

Caps Off to Mushrooms!

Caps Off to Mushrooms!

Cooler weather, crisp leaves, comfort foods. Mushrooms may already be an ingredient in many of your favorite fall casseroles, so now is a great time to teach your preschooler about this nutritious "vegetable." (Even though the mushroom technically is a fungus, the USDA Food Guide Pyramid counts this edible plant in the vegetable group.) Mushrooms contain selenium, potassium, protein, and fiber. Popular varieties to try with your preschooler are white button and portobello.

Have your preschooler:

  • pop the stems off of white button mushrooms
  • wipe away dirt with a clean, dry paper towel or use a soft mushroom brush
  • describe the different textures she feels and colors she sees on the mushroom

Have the adult:

  • make sure the mushrooms are clean
  • offer only soft cooked, diced mushrooms to your preschooler
  • try the recipes below or simply add sautéed, diced mushrooms to your child’s favorite pasta sauce or homemade pizza
Ingredients

Spinach-and-Sausage-Stuffed Mushrooms—sausage optional

Filled with sausage and spinach, whole white mushrooms come alive with flavor. Cut these in small pieces to serve to your preschooler.

1 package (12 oz.) Spinach Soufflé, defrost according to package directions 2 tablespoons butter or margarine
3 tablespoons chopped onion 3/4 cup water
2 1/3 cups herb seasoned stuffing (not crouton style) 8 ounces bulk Italian sausage, cooked, drained, and crumbled
1/4 cup grated Parmesan cheese plus additional for garnish 2 1/2 pounds whole white mushrooms, stems removed

Instructions

MELT butter in medium saucepan; add onion and cook until translucent. Add water; heat to boiling. Remove pan from heat. Add herb-seasoned stuffing; stir until moistened. Stir in Spinach Soufflé, cooked sausage, and 1/4 cup Parmesan cheese.


ARRANGE mushrooms on baking sheet; fill with spinach mixture, mounding slightly. Sprinkle with additional Parmesan cheese.


BAKE in preheated 400°F. oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.

Recipe makes 12 servings.


*Recipe adapted from Meals.com

Tips
Chop white or portobello mushrooms in bite-sized pieces. Sauté until tender. Cool and serve with marinara sauce for dipping.