Pea And Cream Cheese Stuffed Mushrooms
Prep / cook
30 / 25minCalories
765kcalCreamy Stuffed Mushrooms Worth Making Tonight
These pea and cream cheese stuffed mushrooms are the kind of thing that looks impressive but comes together in no time. The creamy, herby filling pairs beautifully with the earthy mushrooms, making them perfect as a starter or a light lunch. Give them about 30 minutes and you'll have something genuinely delicious on the table.
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Pine Nuts Breadcrumbs Rapeseed Oil, To Drizzle Sea Salt And Black Pepper
Serving tips
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).
10 min
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.
5 min
Meanwhile, cook your peas as per the pack instructions and 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 cooked peas.
5 min
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.
10 min
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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