Mushroom and chestnut vegetarian stuffing
amuse your bouche
amuse your bouche
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  • 1 tbsp oil 1 small onion, diced 1 small red onion, diced 3 cloves garlic, minced 300g mushrooms (~10 medium mushrooms) ¼ tsp dried thyme ¼ tsp dried oregano ½ tsp dried sage 180g (~1 cup) cooked and peeled chestnuts (e.g. tinned or vacuum-packed) 100g wholemeal bread (~2 inch thick slice of a large loaf) Small bunch fresh parsley Salt Black pepper Instructions Preheat the oven to 190°C (Gas Mark 5 / 375°F). Heat the oil in a frying pan, and add the diced onions, garlic and mushrooms. Cook over a medium heat for about 5 minutes, until the vegetables are soft and any excess liquid has evaporated. Transfer the vegetables to a food processor, along with the remaining ingredients. Season generously, and blitz until the mixture just comes together. Transfer the stuffing mixture to a baking dish, and bake for around 40 minutes, until crispy on top. Serve warm. 3.4.3177



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