Stuffed mushrooms, pea purée

Ingredients

– 12 large button mushrooms
– 1 Boursin
– 350 g shelled peas
– 6 sprigs of chives
– 1 c. tablespoon of white sesame
– Fine salt and freshly ground pepper

Preparation

1. Peel the heads of the mushrooms.
   Detach the stems from the mushrooms.
   Steam them with the peas for 15 minutes. Let cool.
2. Puree the peas, mushroom stems and Boursin. Taste and adjust seasoning.
3. Preheat the oven to 200°C. Arrange the 12 mushroom caps in a lightly oiled dish and top with the Boursin pea purée.
   Sprinkle with white sesame seeds.
   Bake for 15 minutes at 200°C and serve the mushrooms au gratin with a salad or as an accompaniment to meat or fish.

Depending on the season, you can replace the peas with celery root pumpkin, zucchini.