In my house, I have no problem getting my four children to eat their vegetables. I make them lots of different ways and I dont overcook them. They're flavorful and crunchy (well not mushrooms) and the kids really love them. Try these and you'll see what I mean.
2 12 oz packs of mushrooms, stems off and dusted clean with a moist papertowel
1/4 cup of parsley, finely chopped
2 cloves of garlic, minced
1/2 cup breadcrumbs, plain because the seasoned ones will add too much salt
1/4 cup of grated cheese, I use Pecorino Romano
2 tablespoons of olive oil
1 14 oz can of low sodium chicken broth
In a small bowl mix parsley, garlic, breadcrumbs, cheese and olive oil, mix well with a fork.
Stuff each mushroom with a tablespoon or so of the breadcrumb mixture.
Place stuffed mushrooms in a baking tray.
Pour chicken broth on the bottom of tray. Be sure not to wet the inside of the mushrooms.
Bake at 450 degrees for 25 minutes