Chestnut-stuffed mushrooms with walnut crumb recipe

starter recipes Dec 26, 2021

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 240 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 4 large flat mushrooms
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 180g pack whole chestnuts, roughly chopped
  • 10g fresh thyme, finely chopped, plus extra sprigs to garnish
  • mixed leaf salad, to serve (optional)

For the crumb topping

  • 50g roughly chopped bread
  • 30g walnuts
  • 2 garlic cloves
  • 30g pack fresh flat leaf parsley


  1. Preheat the oven to 180°C (gas 4) and 160°C (fan). Remove the mushroom stalks and set them aside. Half of the oil should be rubbed into the mushrooms. Place them skin-side down in a roasting tin and bake for 10 minutes, or until they soften and turn pale yellow.
  2. Meanwhile, in a large frying pan over medium heat, heat the remaining oil. Cook for 5 minutes after adding the onion. Chop the reserved mushroom stems and combine with the chestnuts and thyme in the onions. Cook for 10 minutes, stirring regularly, until tender and caramelized.
  3. To make the crumb topping, mix together all of the ingredients in a food processor. Fill each mushroom with the chestnut mixture, then top with the nutty crumbs (there may be some left over).
  4. Preheat the oven to 350°F and bake the stuffed mushrooms for 15 minutes, or until brown. If desired, serve with a handful of mixed leaf salad.

Tip: Both the chestnut stuffing and the crumb topping can be made ahead of time and stored in the fridge for a few days, or frozen in freezer-safe containers for up to 1 month and defrosted overnight in the fridge before serving.


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