Joey and I discuss "nature vs. nurture" quite often when it comes to Caroline. Is she inherently awesome, or is it a product of our awesome parenting? ;-) Though in all seriousness, she is a very good eater, and we discuss it at length. Is it because we are constantly introducing her to new foods, or is it just because she loves to eat? I guess we'll find out when our second child starts eating table foods, but for now I like to think that I at least had a little something to do with it. I'm quite sure that I'll screw her up in other areas of life, but at least I know I did something right - she does love to eat vegetables.
We've been eating a lot of zucchini lately - baked zucchini fries, grilled or broiled zucchini, zucchini bread, zucchini on pizza... it has yet to get old. So far Caroline has enjoyed the grilled zucchini the most. She actually had a third helping yesterday! "Please more 'kini please!"
I was definitely intrigued when I found this recipe for zucchini and shrimp stuffed mushrooms, because I loved the idea of stuffing mushrooms with more veggies. I loved the lighter take on them, but I had my own inspiration for the filling. I love the combination of zucchini and goat cheese, so I ran with that instead. It's a very simple filling, amped up with the addition of garlic, herbs, and cheese.
As expected, Caroline ate her fair share. And of course I loved them too: but then again you could stuff pretty much anything with goat cheese and I'm happy!
Zucchini and Goat Cheese Stuffed Mushrooms
Pink Parsley original, inspired by Living Lou
- 10 large button or cremini mushrooms, wiped clean, and stems removed but reserved
- 1 cup grated zucchini (about half a medium zucchini)
- 1 shallot, minced
- 1 Tbs olive oil, plus more for drizzling
- 1 clove garlic, minced
- 2 oz. cream cheese, softened (reduced fat is fine)
- 2 oz. (1/4 cup) crumbled goat cheese
- 2 Tbs grated Parmesan or Pecorino cheese
- 3 Tbs dried breadcrumbs
- 2 Tbs minced fresh basil
- 2 Tbs snipped fresh chives
- kosher salt and black pepper
Finely chop the mushroom stems. Toss the zucchini in a colander with a little salt and allow to drain 5-10 minutes, then wrap in a paper towel and squeeze to remove excess moisture.
Heat the oil in a small skillet over medium heat. Add the shallot, mushroom stems, and zucchini, and saute until the vegetables have softened, 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Remove the skillet from heat and stir in the cream cheese, goat cheese, Parmesan, bread crumbs, and herbs. Taste and season with salt and pepper.
Scoop the filling into each of the mushroom caps. Drizzle with additional olive oil. Bake 15-20 minutes, or until the tops are golden brown and the mushrooms are cooked through. Serve immediately.