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Pea and Cream Cheese Stuffed Mushrooms

Pea and Cream Cheese Stuffed Mushrooms
Preparation time
Nr of servings
4
Logo Thanks to Yes Peas !
Preparation time
4
Nr of servings

Ingredients

  • 8 large flat mushrooms
  • 2 tablespoons butter
  • 1 large onion, peeled and finely chopped
  • 350 g frozen peas
    Deliciously Tender Garden Peas
  • 350 g garlic and herb cream cheese
  • 1 tablespoon fresh basil, chopped
  • 100 g pine nuts
  • 2 tablespoons breadcrumbs
  • rapeseed oil, to drizzle
  • sea salt and black pepper

Method

  1. 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.
  2. 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. 
  3. 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.
  4. 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.
Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 765 kcal 70.2 g 31.6 g 7 g 1.1 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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