Chestnut Stuffed Mushrooms

Mushrooms stuffed with a savory mixture of sausage meat, chestnuts, breadcrumbs, and herbs, then baked until crisp and golden.

Dinner Mushrooms Autumnal Sausage Chestnuts

Estimated Nutrition

Calories

1405.2

kcal / serving

4215.6 kcal total

Carbs

96.2g

per serving

288.5 g total

Fat

95.3g

per serving

285.8 g total

Protein

37.5g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

divided use

GrainsCereals

200

Breadcrumbs

Liquids

Madeira

wine for deglazing/flavor

Meat

piece

Lincolnshire Sausages

skins removed

NutsSeeds

sprig

Thyme

leaves picked

sprig

Rosemary

leaves picked

200

Chestnuts

canned or jarred, chopped

OilsFats

Olive Oil

for drizzling

Vegetables

piece

Mushrooms

large, stalks removed

piece

Onion

medium, roughly chopped

Method

Preheat the oven to 180°C.

Remove mushroom stalks and place caps in a large oven dish.

Place a knob of butter in each cap, drizzle with olive oil, sprinkle with thyme, and add Madeira.

Bake the mushroom caps for 20 minutes.

Soften chopped onions in a frying pan with butter until golden.

Add the sausage meat, rosemary, and breadcrumbs to the pan and cook slightly.

Stir in the chopped chestnuts and mix the stuffing well.

Heap the stuffing into the baked mushrooms and form any leftover stuffing into small balls.

Return the dish to the oven for a further 30 minutes until crisp and golden.