Chestnut-stuffed mushrooms with walnut crumb

Chestnut-stuffed mushrooms with walnut crumb recipe

19 ratings

For a veggie starter on Christmas Day, try these simple chestnut-stuffed mushrooms. With a herby chestnut stuffing and crisp, nutty garlic breadcrumb topping, these are a great fuss-free way to start the festivities. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 240 calories / serving
  • Healthy

Ingredients

  • 4 large flat mushrooms
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 180g pack whole chestnuts, roughly chopped
  • 10g fresh thyme, finely chopped, plus extra sprigs to garnish
  • mixed leaf salad, to serve (optional)

For the crumb topping

  • 50g roughly chopped bread
  • 30g walnuts
  • 2 garlic cloves
  • 30g pack fresh flat leaf parsley

Each serving contains

  • Energy

    1000kj
    240kcal
    12%
  • Fat

    13g 18%
  • Saturates

    2g 8%
  • Sugars

    6g 7%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 25.9g Protein 6.2g Fibre 4.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Remove the stalks from the mushrooms and set aside. Rub the mushrooms with half the oil. Put in a roasting tin skin-side down and cook for 10 mins until they begin to soften and turn pale golden.
  2. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 mins. Chop the reserved mushroom stalks and add to the onions along with the chestnuts and thyme. Cook, stirring occasionally, for 10 mins, until soft and caramelised.
  3. For the crumb topping, add all ingredients to a food processor and blitz together. Spoon the chestnut mixture into each mushroom, then top with the nutty crumbs (there may be some left over).
  4. Bake the stuffed mushrooms for 15 mins until golden. Serve with a handful of mixed leaf salad, if you like.

Tip: The chestnut stuffing and crumb topping can both be made ahead and kept in the fridge for a few days or frozen in freezer-proof containers for up to 1 month and defrosted overnight in the fridge before using.

Freezing and defrosting guidelines 

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

See more Christmas starter recipes

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