Pea and Cream Cheese Stuffed Mushrooms
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
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
- 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