Stuffed Mushrooms with Lemon and Peas
Highlighted ingredients are locally grown or produced and may be purchased at Urbana's Market at the Square.
Preheat oven to 425 degrees F.
Remove stems from mushrooms; discard stems or save for another use. Place mushroom caps, stemmed sides down, in a 15x10x1-inch baking pan. Lightly coat tops of mushroom caps with cooking spray. Bake for 5 minutes. Remove mushrooms and drain, stemmed sides down, on a double thickness of paper towels. Set pan aside.
In a medium saucepan cook peas in boiling water for 2 to 3 minutes or just until tender; drain. Plunge into a bowl of ice water to cool quickly; drain again.
Place 3/4 cup of the peas in a blender or food processor. Add oil, lemon peel, lemon juice, and snipped mint. Cover and blend or process until nearly smooth. Transfer pea mixture to a medium bowl. Stir in the remaining peas and spring garlic. Season to taste with salt and pepper.
Spoon pea mixture into mushroom caps. Arrange the stuffed mushrooms in the same baking pan. Sprinkle with cheese.
Bake for about 8 minutes more or until mushrooms are heated through and cheese is melted.
Serve warm or at room temperature. YUM!
Why Is It Healthy?
- Peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber. What makes peas unique from other vegetables is their high protein content.
- Cayenne pepper can stimulate your body's circulation and reduce acidity. It's also used to help digestion!
- Mushrooms are an excellent source of many minerals, including copper, selenium, and phosphorus. They are also an excellent source of B vitamins, including B2, niacin, and pantothenic acid. In addition, mushrooms are a very good source of potassium, zinc, vitamin B1, and manganese.