Stuffed Chestnut Mushrooms

I love a good stuffed mushroom, don’t you?  They look like you’ve spent ages preparing them but in reality you can throw them together in a matter of minutes.  A few weeks ago, when the sun was shining (briefly for about 2 hours) I had the girls round for lunch and I served up these mushrooms along with some cooked meats and salads.  There was not a crumb left and lots of requests for the recipe…

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Stuffed Chestnut Mushrooms

From 'Deliciously Ella' by Ella Woodward

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Courses

Lunch / side

Prep Time

5 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 12 chestnut mushrooms
• 180 g Sun dried tomatoes
• big handful of fresh basil
• 100 g pine nuts
• 2 tbsp tahini
• juice of 1 lime
• salt and pepper

Courses Lunch / side Prep Time 5 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 12 chestnut mushrooms 180 g Sun dried tomatoes big handful of fresh basil 100 g pine nuts 2 tbsp tahini juice of 1 lime salt and pepper

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat the oven to 200oC.
2. Remove the stalks from the mushrooms and place the mushrooms on a baking tray.
3. Cut up the sun dried tomatoes and basil and mix with the pine nuts, tahini, lime juice, salt and pepper.
4. Stuff the mix into the mushrooms and bake in the oven for 15-20 minutes until the mushrooms are soft.

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