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
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 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 (¼") 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 / 375°F / 190°C (170°C for fan oven) for 15 - 20 minutes, until golden brown.
Meanwhile, put the balsamic vinegar in a small saucepan, and on a high heat reduce by two thirds.
Drizzle onto the serving plate before placing the baked mushrooms on top.
Serve with griddled seasonal vegetables.