Tuduu
Champignons stuffed with peas and ham

Champignons stuffed with peas and ham

@di_bina_in_meglio

A very tasty appetizer that is easy to make.

Difficulty: Easy
Cooking: 10 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Maxi champignons10units
  • Grated parmesanto taste
  • Frozen fine peas400g
  • Robiola200g
  • Diced cooked hamto taste
  • Evo oilto taste
  • Saltto taste
  • Pepperto taste

Preparation

  1. STEP 1 OF 6

    Clean the mushrooms, remove the skin and hollow them out by removing the stem.

  2. STEP 2 OF 6

    Grill them on both sides for a few moments in a pan with a little oil.

  3. STEP 3 OF 6

    Stew the still frozen peas in a little water and oil until cooked.

  4. STEP 4 OF 6

    Then blend the peas with a little of their broth to obtain a cream.

  5. STEP 5 OF 6

    Mix the cream with the robiola (amount to taste depending on the desired consistency), Parmesan, salt, and pepper.

  6. STEP 6 OF 6

    Fill the mushroom shells with the mixture, add the diced ham, and bake at 180 degrees for about five minutes.

General Information

Storage notes

Refrigerator

More information

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.

Origin

Italia, Liguria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    4.25g·34%
  • Carbohydrates
    3.39g·27%
  • Fats
    3.51g·28%
  • Fibers
    1.3g·10%