For 2 people ( adjust recipe to suit numbers )
1 or 2 cloves of garlic
1 1/2 teaspoon of sugar
200g of fresh or frozen peas ( I find that fresh peas have that have just popped taste )
1 teaspoon of fresh thyme or dried will do. You could add mint if you wish.
100ml of chicken stock
freshly milled salt
Freshly milled pepper
4 tablespoon of smoked cheese spread
Melt the butter , add in the sugar and garlic gently warming through .
Then add the peas , chicken stock and thyme.
Warm through , and then take off the heat and crush quite firmly with a potato masher.
You can do this one of two ways you can either put the mushrooms in the oven for around ten minutes while you fiddle around with the crushed pea mix on a slightly higher temperature of 190- 200 c.
And then add the cheese spread and crushed pea mix for an additional 10 minutes vary this as suits.
Or you wait and then place the cheese spread filled portobello mushroom ...
Then add two tablespoon s of the smoked cheese spread to the mushroom . Add the crushed pea mix to this and bake in the oven for around twenty minutes on 180 c . The temperatures and times may vary with your oven.