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© Meredith Corporation. All rights reserved. Used with permission.
(12 stuffed mushrooms)
Preheat oven to 425°F. Remove stems from mushrooms; discard stems or save for another use. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling. Set pan aside.
For hummus, fill a medium saucepan half full of water. Bring to a boil. Add peas and cook for 2 to 3 minutes or just until tender. Drain and quickly add to a large bowl of ice water to cool quickly. Drain peas well. Place 3/4 cup of the peas in a blender or food processor. Add olive oil, lemon peel, lemon juice and 1 to 2 teaspoons mint. Cover and blend or process until almost smooth. Transfer pea mixture to a medium bowl. Stir in the remaining peas and garlic. Season with salt and pepper.
Spoon hummus into mushroom caps. Arrange the stuffed mushroom caps in the baking pan. Sprinkle with cheese. Bake about 8 minutes more or until heated through and cheese melts. Serve warm or at room temperature. If desired, garnish with pea shoots and mint leaves.