Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
STUFFED MUSHROOMS

INGREDIENTS to serve 4 people :-

4 large even-sized flat mushrooms

1 dessertspoon vegetable oil

salt and pepper to taste

110 g (4 oz) frozen peas

225 g (8 oz) cream cheese with herbs and garlic

75 g (3 oz) ready-made puff pastry

egg wash

METHOD :-

Wipe the mushrooms clean with damp kitchen paper.

Do not wash in water, because they will become waterlogged like a sponge.

Rub the mushrooms with vegetable oil, and season with salt and pepper.

Evenly distribute the frozen peas topped with the cream cheese amongst the upturned mushrooms.

Cut the pastry into 4 equal pieces, and roll each piece into a circle so it will cover one mushroom.

Use a lattice cutter, or make diagonal 0.5 cm (") cuts in the pastry, to form a lattice effect.

Brush with egg wash, and place the pastry on each mushroom, egg washed side down.

Brush the top of the pastry with egg wash and leave in the refrigerator until required.

Bake at Gas Mark 5 / 375F / 190C (170C for fan oven) for 15 - 20 minutes, until golden brown.