Peas Stuffed Mushrooms
|Frozen peas||10 Ounce (1 Package)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Grated onion||2 Teaspoon|
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.