Pea + Shallot Stuffed Crimini Mushrooms topped with Balsamic and Sage Infused Crushed Pistachios
This weeks Food Story comes with an agenda. To find a clever way to eat Peas. For some of you this may not make sense. Peas are great…Right?!?! Well…for me…NOT so great. You see…I Dislike Peas!!!! Can't stand them. I've always had an aversion for as long as I can remember. As a child, my sister would even have me pinch my nose together and eat one pea at a time. Nope...Didn't Work. So this week's mission was to find a creative Pea delivery vehicle that might actually tempt my taste buds and let me just say…I totally SCORED. Using Crimini Mushrooms and a barrage of other yummy ingredients was exactly what was needed to finally bring a tasteful light into these (for some) green pearls of goodness. Continue on to read all about the journey and be sure to check out the complete Video Tutorial at the end:)
Here's what you'll need to get started...
15-20 Crimini Mushrooms
15 Crimini Mushroom Stems
1 cup Peas(I used frozen petite peas)
1 tbsp Mushroom/Sage Olive Oil
1 tbsp Chopped Garlic
1/4 tsp Salt
1 1/2 tsp Dried Sage
4 tsp Dairy-Free Butter
4 tsp Chickpea Miso Paste
2 tbsp Nutritional Yeast
1/4 cup Roasted Pistachios
1 cup Balsamic Vinegar
Let's start by adding the Shallots, Peas, Garlic, Salt, and 1/4 tsp of Dried Sage to a skillet and sauté over medium heat.
Once everything is heated through remove and place mixture in a mini food prep or food processor and set aside. Pre-heat oven to 350. Place Crimini Mushrooms on a baking sheet and wipe each one clean with a damp cloth. Remove the stems and place them in the mini food prep with your sautéed mixture. Leave Crimini Mushroom caps down and spread out. Now quick blitz everything added to the mini food prep, just a few pulses, then remove and place in a mixing bowl. To this add the Dairy-Free Butter, Chickpea Miso Paste, 1/4 tsp Dried Sage, and Nutritional Yeast. Mix together. Now your ready to fill your Crimini Mushroom caps. Scoop in a healthy spoonful of the mixture. Should fill between 15-20 Mushrooms, all depending on the size. Place stuffed Crimini Mushrooms in the oven and bake for 45 minutes till golden.
While these are baking, place Balsamic Vinegar in a sauce pan and bring to a boil. Reduce heat and simmer till reduced by half. Set aside to cool. Transfer to container of choice for easy dispensing. Next place the Pistachios and 1 tsp Dried Sage in a mini food prep and blitz till combined. Transfer to a container and set aside.