Clean the mushrooms, remove the skin and hollow them out by removing the stem.
Grill them on both sides for a few moments in a pan with a little oil.
Stew the still-frozen peas in a little water and oil until cooked.
Then blend the peas with a little of their cooking broth to obtain a cream.
Combine the cream with the robiola cheese (quantity to taste depending on the desired consistency), Parmesan, salt and pepper.
Fill the mushroom caps with the mixture, add the diced ham and bake at 180 degrees for about five minutes.
Refrigerator
The leftover peas can be sautéed in a pan with the chopped mushroom stems and diced ham. An excellent flavorful sauce for a delicious pasta dish.
Italia, Liguria
| Energy (kcal) | 56.3 |
| Carbohydrates (g) | 4.63 |
| of which Sugars (g) | 2.4 |
| Fat (g) | 2.39 |
| of which Saturates (g) | 1.26 |
| Protein (g) | 5 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.1 |
