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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup chopped roasted chestnuts
  • 100 g Gorgonzola or Dolcelatte or similar soft blue cheese
  • 6 large portobello mushrooms or about 15 small chestnut mushrooms
  • 2 cloves of garlic
  • 3 Tbsp chopped parsley

Method
 

  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.