Kids can cook! Engaging them in the kitchen, as early as possible, helps to set them up for a lifetime of healthy eating, by increasing their food literacy and confidence in cooking. Start by getting them to participate in the menu planning and grocery list so they have some choice over what they’re making.
These stuffed mushrooms were completely Nora’s idea and she developed the recipe on the fly! They are savoury and delicious and add even more veggies to your plate.
12 large button mushrooms
½ cup pecans or walnuts, chopped
½ cup feta cheese, crumbled
2 Tbsp parsley, diced
2 cloves garlic, minced
½ lemon, juiced
½ cup parmesan and/or cheddar cheese
Preheat the oven to 350F and grease a baking dish. Carefully remove the stems from the mushrooms without breaking the caps then lay the caps upside down in the baking dish. Combine the nuts, feta, parsley, garlic and lemon in a mixing bowl then fill the caps. Top with the parmesan and/or cheddar. Bake for 20-30 minutes until mushrooms are tender and cheese is bubbly. Serve warm.
Recipe by Nora Crowley (age 11) and her mom, Nicole Fetterly RD