Instructions

1. Preheat the oven to 190°C. Lightly grease a baking sheet and put the mushrooms on it.
2. Remove the stems of the mushrooms and chop them up. Put them in a mixing bowl.
3. Peel the roasted chestnuts, then finely chop them. Add these to the mixing bowl.
4. Mince the garlic and chop the parsley, then add these to the mixing bowl.
5. Using a fork, mash the cheese and combine everting well until you get a thick, coarse but creamy mixture.
6. Spoon the mixture into the mushroom caps, then bake for 15 minutes or until the mushrooms are tender.
7. Serve warm or at room temperature.