I am working on mushrooms right now. I am trying to teach the Bean to love them. What is it about kids and mushrooms? What do the little folk have against them? Is it the taste? The texture? The whole fungus thing? Or maybe I’m blaming the poor mushrooms when I should be blaming myself: should I have been pureeing portobellos when the Bean was new to solids?
Whatever the source of mushroom aversion, I am determined that my Bean will overcome it. And this just may be the recipe that clinches it.
I will say that I am just a little proud of this recipe. And pretty excited about sharing it. Because it’s good. Like really really good with gruyere cheese on top. Imagine a bowl of french onion soup. In a portobello mushroom. Are you with me yet? If the Bean doesn’t like this, then I give up.
These mushrooms are simple enough to pull together for a weekday veggie night, and sided with a simple salad, will make a full meal. But they would be equally at home beside some grilled flank steak, sauteed spinach, a glass of cab sauv and an episode of Shark’s Tank. (I speak from experience.)
For the extra-quick-six-oclock-scramble version of this dish: caramelize the onions in advance (they keep for days in the fridge and even longer in the freezer); soften the mushrooms and grate the cheese the day before. Then just assemble, broil and serve. And watch your kiddos surrender to the mushroom (fingers crossed).