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  Mushrooms 16 Medium
  Frozen peas 10 Ounce (1 Package)
  Heavy cream 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  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.

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Peas Stuffed Mushrooms Recipe