Chestnut and cheese stuffed mushrooms
These super easy chestnut and cheese stuffed mushrooms are perfect during the festive season. You can serve them as a starter or for a quick and easy vegetarian lunch. Alternatively, use smaller mushrooms and serve them as nibbles with a glass of fizzy or aperitif at a party.
Ingredients
Method
- Preheat the oven to 190°C. Lightly grease a baking sheet and put the mushrooms on it.
- Remove the stems of the mushrooms and chop them up. Put them in a mixing bowl.
- Peel the roasted chestnuts, then finely chop them. Add these to the mixing bowl.
- Mince the garlic and chop the parsley, then add these to the mixing bowl.
- Using a fork, mash the cheese and combine everting well until you get a thick, coarse but creamy mixture.
- Spoon the mixture into the mushroom caps, then bake for 15 minutes or until the mushrooms are tender.
- Serve warm or at room temperature.