Peas Stuffed Mushrooms Recipe
Ingredients
| 16 medium-size mushrooms | ||
| Frozen peas package | 1 | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| Pepper | 1/8 Teaspoon | |
| Onion | 2 Teaspoon, grated | |
Directions
1. Remove stems from mushrooms. Wipe the caps with a damp cloth; place, hollow-sides up, in a single layer in a buttered baking dish.
2. Cook the peas, drain. Place cream in electric-blended container; add the cooked peas, a few spoonfuls at a time; cover; whirl at low speed, then at high speed after each addition, until mixture is smooth. Scrape down sides often.
3. Melt butter or margarine in a mediumTsize saucepan; stir in flour, salt, thyme and pepper. Cook, stirring constantly, just until bubbly; stir in pureed pea mixture and onion; continue cooking and stirring until mixture thickens and bubbles for 3 minutes. (It will be very thick.) Place in a pastry bag with large star tip; press out into mushroom caps in baking dish.
4. Bake in slow oven (325°) 20 minutes, or until the mushrooms are tender.
2. Cook the peas, drain. Place cream in electric-blended container; add the cooked peas, a few spoonfuls at a time; cover; whirl at low speed, then at high speed after each addition, until mixture is smooth. Scrape down sides often.
3. Melt butter or margarine in a mediumTsize saucepan; stir in flour, salt, thyme and pepper. Cook, stirring constantly, just until bubbly; stir in pureed pea mixture and onion; continue cooking and stirring until mixture thickens and bubbles for 3 minutes. (It will be very thick.) Place in a pastry bag with large star tip; press out into mushroom caps in baking dish.
4. Bake in slow oven (325°) 20 minutes, or until the mushrooms are tender.
Chef
