Stuffed Mushrooms with Lemon-Pea Hummus

By Jahel

Ingredients

• 12 large fresh mushrooms, 1-1/2-2" in diameter
• Nonstick cooking spray
• 1 c shelled fresh English peas (1 lb in pods)
• 2 T olive oil
• 1/2 t finely shredded lemon peel
• 1 T lemon juice
• 1-2 t snipped fresh mint
• 1 T chopped green onion
• 1 clove minced garlic
• salt and pepper
• 2 T grated Parmigiano-Reggiano cheese
• pea shoots or small fresh mint leaves (optional)

Details

Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 425. Clean mushrooms. Remove and discard stems. Place mushroom caps, stems side down on baking sheet. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps on double thickness of paper towel to drain. Set aside.
For the hummus, fill medium sauce pan half full with water. Bring to a boil. Add peas and cook for 2-3 minutes or until just tender. Drain well and quickly add to a large bowl of ice water to cool quickly. Drain well. Place 3/4 cup of the peas in a food processor. Add olive oil, lemon peel, lemon juice and 1-2 t mint. Cover and blend or process until smooth. Transfer hummus to medium bowl. Stir in remaining peas, green onion and garlic. Season with salt and pepper.
Spoon hummus into mushroom caps. Arrange them on baking pan. Sprinkle with cheese. Bake for 8 minutes or until heated through and cheese is melted. Serve warm or at room temperature. If desired, top with pea shoots or mint.