But the recipes that I have tried have, on the whole, been a huge success. And these stuffed chestnut mushrooms were a particular hit.
It was difficult to know what to serve them with so I put them with a salad (samphire, pea and rocket) and some burgers. But you could have them with pretty much anything. In fact, they would make a tasty starter or snack as well.
ingredients (serves 4 – or in our case 2 with spares for lunch)!
- 10 – 12 chestnut mushrooms
- 1 mug of sun dried tomatoes (180g)
- Big handful of fresh basil
- 50g pine nutes
- 2 tbsp tahini
- Juice of 1 lime
- Salt and pepper
Preheat the oven to 200c (fan 180c).
Remove the stalks from the mushrooms and place them on a baking tray,
Cut 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 in the oven and bake for 15 – 20 minutes, until the mushrooms are soft.
And there you have yourself some fabulously delicious, and healthy, stuffed mushrooms!