Pea and Cream Cheese Stuffed Mushrooms

Serves: 4

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

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

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

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