Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Stuffed Mushrooms with Peas and Caramelized Shallots

I'm always in the market for meatless dinner party appetizers or satiating meatless additions to lunch or dinner. For me, regular doses of vegetable-focused meals are how I healthily afford future fried chicken excursions.

Peas and mint make a delightful pair--they're great together as a salad or spread onto toast. These stuffed portabella mushrooms bring together peas and mint with the sweetness of caramelized shallots and rich, creamy fontina. -Mallory 

Preheat oven to 375 degrees fahrenheit. 

1 pound mushrooms, I used mini portabella but white button work well, too
1 tablespoon olive oil
1/4 teaspoon salt and a dash of pepper
1 tablespoon butter
2 shallots, skins removed and sliced
2 cups frozen peas
1/2 cup plus 1/4 cup fontina cheese, shredded
1/2 lemon, juiced
2 tablespoons mint leaves, finely chopped

Clean the mushrooms with a wet paper towel or cloth to remove dirt. Remove the stems and save them for another recipe. Toss the mushroom caps with olive oil, season them with salt and pepper, then place them on a baking sheet with the stem-side down. Bake for 15 minutes, until the mushrooms begin to shrivel and become tender. Remove from the oven and drain off any cooking juice that's on the pan. Let cool, then turn the caps over before stuffing.

Melt butter in a medium-sized skillet over medium heat. Add the shallots and slowly cook, stirring often, until they turn a rich caramel color, about 20 minutes. Lower the heat as needed to prevent burning. Once caramelized, remove from heat and set aside. 

Meanwhile, bring 3 cups of water to boil in a large sauce pan. Add the peas, return to a boil, then lower heat to medium and let cook until tender, about 3 minutes. Drain the water and set the peas aside to cool.

In a food processor combine peas, 1/2 cup of fontina cheese, lemon juice and mint leaves. Process until smooth. Transfer to a bowl and fold in caramelized shallots. 

Stuff the mushrooms with the pea and shallot mixture. Use the remaining 1/4 cup of fontina cheese to top the stuffed mushrooms. Bake for 20 minutes at 375 degrees fahrenheit, then let cool slightly before serving.