Stuffed Mushroom Caps with Pea & Mint​

Directions

Mint & Pea Purée

1. Combine mint, peas, lime juice, rice wine vinegar, sesame oil, and sriracha in a high-speed blender.
2. Slowly emulsify with olive oil and blend until smooth.
3. Strain through a fine mesh sieve and reserve.

Mint & Pea Crisp 

1. In a metal bowl, combine 780 g mint and pea purée with egg whites.
2. In a separate bowl, mix crushed panko and salt.
3. Slowly fold the purée mixture into the panko mixture using a rubber spatula until fully incorporated.
4. Spread the batter into silicone molds, scraping off excess with a pastry scraper.
5. Place molds on a baking sheet and bake at 350°F (high fan) for 7 minutes until crisp.

Tomato & Red Pepper Sauce 

1. Combine cherry tomatoes, roasted red peppers, and garlic in a bowl. Season with salt, pepper, and olive oil.
2. Roast at 450°F (high fan) for 12–15 minutes, until tomatoes are lightly charred.
3. Transfer to a high-speed blender and blend until smooth.
4. Strain through a fine mesh sieve and reserve.

Stuffed Mushrooms 

1. Remove gills from portobello mushrooms and rinse under cold water.
2. Place on a baking sheet and lightly season with salt, pepper, and olive oil.
3. Roast at 350°F (low fan) for 6–8 minutes, until par-cooked. Cool slightly.
4. Bring 2 cups of water to a boil, add quinoa, and cook until tender.
5. In a sauté pan over high heat, cook zucchini and squash until tender. Add cooked quinoa and season to taste.
6. Fill par-cooked mushrooms with the quinoa mixture.
7. To reheat, place mushrooms in a covered pan and bake for 10–12 minutes until heated through.

Recipe created in partnership with Chef Ryan of Sodexo.