Stuffed mushrooms with lemon-pea hummus recipe

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Spring garlic also called green garlic is simply the immature garlic plant, harvested before the bulb has fully developed. It looks like a small leek or scallion and has a milder flavor than mature garlic. The same principle applies to pea shoots, which are the first viney greens to appear when a pea is planted in the soil. Their delicate leaves and tendrils have a concentrated fresh pea taste.

  • Yield: 12 appetizers
  • Preparation Time: 25 Minutes


  • 12 large fresh mushrooms (1½ to 2 inches in diameter)
  • Nonstick cooking spray
  • 1 cup shelled fresh English peas (1 pound in pods)
  • 2 tablespoons olive oil
  • ½ teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 to 2 teaspoons snipped fresh mint
  • 1 tablespoon chopped fresh spring garlic
  • Salt and ground black pepper
  • 2 tablespoons grated Parmigiano-Reggiano or Grana Padana cheese
  • Pea shoots or small fresh mint leaves (optional)
How to Make It
  1. Preheat oven to 425°F. Clean mushrooms. Remove stems from mushrooms; discard stems or save for another use. Place mushroom caps, stem sides down, in a 15×10×1-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.
  2. For hummus, fill a medium saucepan half full of water. Bring to boiling. 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 ¾ 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 the spring garlic. Season with salt and pepper.
  3. 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 or mint leaves.

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