I love cooking with chestnuts, and this vegetarian recipe is a delicious side dish at my table for the holiday season! It is gluten-free, and you can make it dairy-free by replacing the parmesan with a dairy-free cheese of your choice!
Ingredients
15 large mushrooms, divided, peeled & stems removed
2 tbsp olive oil, plus extra
1 cup shelled ready-to-eat chestnuts, finely chopped. ( I use Organic Natural Garden Brand)
2 cloves garlic, minced
1/4 cup dry white wine
1 tbsp freshly squeezed lemon juice, plus extra
seasonings- 1/4 tsp each salt, black pepper
1/4 cup almond flour
1/4 cup grated parmesan cheese
1 tbsp fresh thyme, chopped
3 tbsp gluten-free breadcrumbs
Preparation
Preheat the oven to 400ºF. Line a large sheet pan with parchment paper and set aside.
Over medium-heat, add 2 tbsp olive oil. Finely chop 5 of the mushrooms. Carve out the brown flesh from inside the remaining ten mushrooms, and add to the pan (place the remaining ten cleaned mushrooms on the sheet pan and set aside). Add the chestnuts and garlic. Let sauté until mushrooms have softened and the liquid has evaporated. Add the white wine, and allow to sauté for a few more minutes until the wine has evaporated. Turn off the heat and add the seasonings and 1 tbsp of lemon juice.
Pour the mushroom/chestnut mixture into a medium bowl and add the almond flour, parmesan cheese, and thyme.
Mix well to combine.
Drizzle olive oil into each mushroom cap (about 1/4 tsp each). Stuff each mushroom cap with approximately one heaping tbsp of the chestnut stuffing, making sure each mushroom is filled. Sprinkle about 1/2 tsp of bread crumbs over the top of each mushroom and drizzle a bit more oil over the bread crumbs to create a crunchy crust.
Bake for 20 minutes. I like to finish mine with a squeeze of fresh lemon juice over each mushroom before serving.
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