I’ve tried stuffing Portobello mushrooms so many times, but they always throw up the same issue – way too much water! Every time you bake them, they ooze so much water that the stuffing gets filtered down and it’s good, but it’s not amazing. So I tried using chestnut mushrooms one day and it instantly solved all my problems, they hold together so perfectly so they look beautiful and taste so much better. My favourite thing about this dish though is the way that the sun-dried tomato and pine nut stuffing melts into the mushrooms as they bake, it’s divine. I love serving them with my Carrot, Orange and Cashew Salad or a side of potatoes, either a bowl of Classic Mashed Potato or lot of Sweet Potato Wedges.
12 chestnut mushrooms
1 mug sun-dried tomatoes (180g)
big handful of fresh basil
¾ mug pine nuts (100g)
2 tablespoons tahini
juice of 1 lime
salt and pepper
Preheat the oven to 200°C (fan 180°C).
Remove the stalks of the mushrooms and place the mushrooms on a baking tray.
Cut up the sun-dried tomatoes and basil, then mix them with the pine nuts, tahini, lime juice, salt and pepper.
Stuff the mix into the mushrooms, sprinkling any leftover mix around the mushrooms on the tray to bake.
Place the mushrooms in the oven and bake for 15-20 minutes, until the mushrooms are soft and delicious.
Try using the sun-dried tomato mix as a pasta sauce instead of in the mushrooms – it’s so delicious!