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Pea and Cream Cheese Stuffed Mushrooms

Serves: 4

Cost CuttingEco FriendlyQuick Make

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

Pea and Cream Cheese Stuffed Mushrooms Recipe: Veggie Magazine

Ingredients:

8 large flat mushrooms

2 tbsp butter

1 large onion, peeled and finely chopped

350g frozen peas

350g garlic and herb cream cheese

1 tbsp fresh basil, chopped

100g pine nuts

2 tbsp breadcrumbs

rapeseed oil, to drizzle

sea salt and black pepper

method:

  • Preheat the oven to 190°C/375°F/Gas 5
  • Wipe the mushrooms with a damp clean cloth, remove the mushroom stalks and roughly chop them. Place the mushrooms on a baking tray, season with sea salt and black pepper and drizzle with oil, place in the oven and bake for 10 minutes, then remove from the oven
  • Meanwhile, in a large frying pan, melt the butter and fry the onion and mushroom stalks for 5 minutes, to soften, but not browned. Then add the peas with 1 tablespoon of cold water, cook for a further minute. Transfer the mixture to a bowl; mix with 225g of garlic and herb cream cheese, basil and the pine nuts and season with sea salt and black pepper
  • Spoon the mixture into the mushroom caps and sprinkle over the breadcrumbs. Spread the remaining garlic and herb cream cheese on top of the mushrooms, drizzle with a little oil and bake in the oven for 10 minutes
Print Recipe http://www.peas.org
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