Stuffed Chestnut Mushrooms

If you’re feeling flush and can find them, try this with mini Portobello mushrooms.  Chestnut mushrooms are a little cheaper and much easier to find.

All mushrooms release alot of water when cooked, and I find this ruins the stuffing in them;  so the preparatory grilling of the mushrooms is my way around that.  Experiment with the stuffing – the lime juice might not be to everyone’s taste, but I love it.  Use this recipe as a base for what pleases you.  I have these for breakfast – the night before I grill the mushrooms and make the filling.  The next morning I stuff the mushrooms and cook them.  They are surprisingly filling and easily do me until lunch – or even 4 o’clock or so if that’s how it has to be.


Destalk 250g chestnut mushrooms, and turn them so the gills are facing down, place them on a rack over a container that will catch the water they release, and grill them for 5 or 10 minutes, depending on your grill.  The tops will begin to wrinkle as the water is released.  Place them gill side down on paper towel until you’re ready to stuff (and be astonished at how much water they’ll still put out!)

Meanwhile, finely chop the stalks, melt a sliver of butter in a small frying pan and fry the stalks until they stop putting out steam, which takes about five minutes on a low-medium heat.  Take the pan off the heat and leave to cool for a few minutes.

Then add the juice of half a lime, a heaped dessertspoon of tahinia heaped dessertspoon of a seed mix (sunflowers, pumpkin seeds, linseeds – whatever you choose;  pine nuts are good if you’re feeling wealthy);  a heaped dessertspoon of nutritional yeast (Sainsbury stocks it, otherwise Holland & Barrett or most health stores, alternatively online);  2 finely chopped sundried tomatoes;  a handful of basil leaves finely chopped.  Combine ingredients, and this makes the stuffing.

If you want to eat immediately, stuff the mushroom cups and cook on 200°C for 15 minutes.  Alternatively, refrigerate the cups (still on paper towel) and stuffing separately until ready to eat.

This recipe is adapted from the delicious Ella Woodward/Mills.