The men in my household are real carnivores. Over weekends
they we normally indulge in steaks, chops and roasts. Mondays are normally the only day that I can convince them to eat a vegetarian meal because I can remind them about their over indulgence during the weekend.
Mashed peas seem to be all the rage lately, but I have made a vegetarian dish with a pea mash years ago, already! I made some brown mushrooms stuffed with a pea mash and it was an absolute hit!
This is a great dish for meatless Mondays! The stuffed mushrooms can also be served as a side dish with a roast. It can be served with roasted leg of lamb, roasted chicken or roasted beef!
If served as a main dish try and get large steak mushrooms or if you can’t get them use two to three brown mushrooms per person.
3 potatoes, peeled and chopped
250ml frozen peas
125ml grated cheddar cheese
5ml dried basil
salt and freshly ground black pepper
5ml olive oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and crushed
5ml chopped chilli
4 large steak mushrooms or 8 to 10 large brown, mushrooms
Cook the potatoes in lightly salted water until soft. Drain and set aside.
Steam the peas for 2 minutes, drain and add to the drained potatoes.
Add the butter, cream, milk, cheddar and basil and mash until smooth.
In the meantime, remove the stems of the mushrooms and chop.
Sauté the chopped stems, onion, garlic and chilli until soft in the olive oil on low heat. Add to the potato mixture and season with the salt and black pepper.
Melt the butter in a large pan and fry the mushrooms on both sides until tender.
Place the mushrooms onto an oven pan. Divide the filling mixture between the mushrooms and place under a grill for about 5 minutes or until the filling is lightly browned.
Serve immediately with a salad or as a side dish to a roast.