Stuffed Mushrooms


Natalie Kenny Marquez, Director of Urbana’s Market at the Square, and Maria Ludeke from Creative Health join Heather in the ciKitchen to prepare stuffed mushrooms.


12 large mushrooms

1 cup peas

2 Tbsp olive oil

1/2 tsp lemon juice

1-2 tsp fresh mint

1 Tbsp chopped fresh garlic

Sea salt and ground black pepper to taste

2 Tbsp grated Parmigiano-Reggiano cheese


1.) Preheat oven to 425 degrees F

2.) Remove stems from mushrooms; discard stems or save for another use. Place mushroom caps, stemmed sides down, in a 15X10 inch baking pan. Lightly coat tops of mushroom caps with cooking spray. Bake for 5 minutes. Remove mushrooms and drain, stemmed sides down, on a double thickness of paper towels. Set pan aside.

3.) In a medium saucepan, cook peas in boiling water for 2-3 minutes or just until tender; drain. Plunge into a bowl of ice water to cool quickly; drain again.

4.) Place 3/4 cup of the peas in a blender or food processor. Add oil, lemon peel, lemon juice, and snipped mint. Cover and blend or process until nearly smooth. Transfer pea mixture to a medium bowl. Stir in the remaining peas and spring garlic. Season to taste with sea salt and ground black pepper.

5.) Spoon pea mixture into mushroom caps. Arrange the stuffed mushrooms in the same baking pan. Sprinkle with cheese.

6.) Bake for about 8 minutes more or until mushrooms are heated through and cheese is melted. 

7.) Serve warm or at room temperature.

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