Stuffed Mushroom Caps & Maternity Care Coalition
Maternity Care Coalition
The Maternity Care Coalition holds a particularly special place in my heart because I interned there during college. It introduced me to the world of maternal and child health, a field I hope to devote the rest of my life to. It also taught me a great deal about the nonprofit world, especially what it meant to work somewhere that every employee is unified and motivated by a cause they truly care about. It was a really empowering place for a young woman to learn and grow. Ok enough sap-- let me tell you a bit about what they do!
MCC is a nonprofit organization with a mission to improve maternal and child health and wellbeing. They have a three-pronged approach, utilizing research, direct service, and advocacy to to achieve their mission. They've served more than 100,000 families throughout Southeastern Pennsylvania, supporting families throughout pregnancy and through the time a child is three to ensure lifelong health and wellbeing. Additionally, their research informs policymakers at all levels to advance policy that improves outcomes for childrne.
Website: www.maternitycarecoalition.org
If you read my bio (or know me...) you know that I grew up watching the Food Network. I'm super lucky to have a boyfriend who geeks out over cooking shows, trying food and cooking it just as much as I do. One of our favorite things to do is cook together, and being long-distance now, it's one of the things I miss most. Last time I visited him, I decided to make these stuffed mushrooms to complement the yummy pasta he was making. They were very much an experiment, but they worked out! But, because these were sort of an experiment, forgive me in that the measurements and steps are sort of based on my memory and may not be the most accurate! But, I feel like with a combination of zucchini, mushroom, breadcrumbs and parmesan, you can't really go wrong regardless of the proportions. Try these out for a good side-dish option that's actually pretty healthy!
Zucchini-stuffed Mushroom Caps
Yields: 2 servings (about 5 caps)
You'll Need:
1 large zucchini
5 baby bella mushroom caps
Approx. 1/3 cup shredded parmesan cheese
Approx. 1/2 cup breadcrumbs (I used Italian style because they were what we had, but usually I prefer panko)
Olive oil
Salt
Red Pepper Flakes
Dried herbs of your choosing
Let's Get Cookin:
1. Preheat your oven to 375.
2. Grate 1 large zucchini.
3. Drain the majority of the liquid from your grated zucchini. Just squeeze it in your hands over the sink. This is an important step-- when you bake the mushrooms, both the mushrooms and zucchini will release liquid, and if too much liquid is released in the baking process, you'll end up with a soggy mess.
4. Heat some olive oil in a pan over medium heat. Cook your grated zucchini. It will start to feel like a paste. The consistency surprised me the first time I did this. As you're cooking, season the zucchini with some salt, red pepper flakes, and dried herbs of your choosing. We had garlic powder and dried oregano, so that's what I used. You don't need to fully cook the zucchini, but sautee it for a few minutes to release some more liquid and help it get to a paste-y consistency. You could actually stop here and put this on top of toast-- really good too!
5. Set the cooked zucchini aside to cool a bit and prep your mushrooms. De-stem the mushrooms and scoop out the insides. Then, using a wet paper towel, clean the mushrooms so they're good to eat! Lastly, drizzle them with olive oil.
6. Once your zucchini is cooled, mix it with breadcrumbs and parmesan. You can't really go wrong here, so feel free to add more than recommended. The parmesan is really good for flavor, and the breadcrumbs are good for binding and soaking up some of the zucchini's natural juices.
7. Stuff the mushrooms with your zucchini-breadcrumb-parmesan mixture. Top with more parmesan because it's pretty and why not?
7. Place your mushrooms on a baking sheet (I'd recommend topping it with foil so you can avoid too much clean-up) and stick it in the oven for about 20-25 minutes. Let them cool slightly before serving.
Enjoy!