Clean the mushrooms, remove the skin and hollow them out by removing the stem.
Grill them on both sides for a few moments in a pan with a little oil.
Stew the still frozen peas in a little water and oil until cooked.
Then blend the peas with a little of their broth to obtain a cream.
Mix the cream with the robiola (amount to taste depending on the desired consistency), Parmesan, salt, and pepper.
Fill the mushroom shells with the mixture, add the diced ham, and bake at 180 degrees for about five minutes.
Refrigerator
The leftover peas can be sautéed in a pan with the chopped mushroom stems and diced ham. A great flavorful sauce for a delicious pasta.
Italia, Liguria
| Energy (kcal) | 64 |
| Carbohydrates (g) | 3.39 |
| of which Sugars (g) | 1.39 |
| Fat (g) | 3.51 |
| of which Saturates (g) | 2.05 |
| Protein (g) | 4.25 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.14 |
