Chestnut-stuffed mushrooms with walnut crumb recipe

Chestnut stuffed mushroom recipe

For a veggie starter on Christmas Day, try these simple chestnut-stuffed mushrooms. With a herby chestnut stuffing and crisp, nutty garlic breadcrumb topping, these are a great fuss-free way to start the festivities.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4 people


Preheat the oven to gas 4, 180°C, fan 160°C. Remove the stalks from the mushrooms and set aside. Rub the mushrooms with half the oil. Put in a roasting tin skin-side down and cook for 10 mins until they begin to soften and turn pale golden.

Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 mins. Chop the reserved mushroom stalks and add to the onions along with the chestnuts and thyme. Cook, stirring occasionally, for 10 mins, until soft and caramelised.

For the crumb topping, add all ingredients to a food processor and blitz together. Spoon the chestnut mixture into each mushroom, then top with the nutty crumbs (there may be some left over).

Bake the stuffed mushrooms for 15 mins until golden. Serve with a handful of mixed leaf salad, if you like.

Tip: The chestnut stuffing and crumb topping can both be made ahead and kept in the fridge for a few days or frozen in freezer-proof containers for up to 1 month and defrosted overnight in the fridge before using.



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


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