Chestnut Stuffed Portobellos

Cook Time: ~45 Minutes

Nothing screams winter like a roasted chestnut and stuffing. These portabello mushrooms, stuffed with Lincolnshire sausage, chestnut, and onion, are a deeply satisfying light bite for the festive season that can be enjoyed all year round. The use of butter and marsala wine introduces a sweet and acidic kick.

• Serves: 2-4

• Prep: ~10 minutes

• Cook: ~50 minutes

Ingredients

• 8 Large portabello mushrooms

• 6 Lincolnshire sausages

• 8 Garlic cloves

• One large white onion

• Whole cooked chestnuts (~200g)

• Marsala wine (~3 tbsp)

• Dried thyme (~3 tsp)

• 2 rosemary sprigs

• Butter (~80g)

• Olive oil

• Salt & black pepper

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Notes

• Marsala: You may use Madeira as a substitute.

Equipment

• Large pan

• Mixing bowl

• Baking tray

Mise En Place

• Peel and dice your onion.

• Roughly chop the chestnuts.

• Remove the skin from the sausages and place the meat into a bowl.

• Lay the mushrooms, face up, on a baking tray lined with greaseproof paper.

• Add one crushed or microplaned garlic clove inside each mushroom. Add a generous amount of butter to each mushroom, and drizzle over olive oil and marsala wine. Top off with a sprinkle of dried thyme, salt & pepper.

The Cook

Preheat the oven to 180°C and let your prepped mushrooms roast for 20 minutes.

While the mushrooms cook, prepare your stuffing. Add ~2 tablespoons of olive oil to a medium-heat pan with a knob of butter. Once melted, add the diced onions and fry for ~5 minutes until soft and golden. Break up the sausage meat and scatter it into the pan alongside the onions. Cook the sausage meat for ~2 minutes, mixing thoroughly. Add the chestnuts, mix, and cook for another 3 to 5 minutes. Once done, set aside to cool.

Once the mushrooms have endured the first 20 minutes, they should have shrunk in size and be glistening with butter. Remove from the oven and heap the sausage stuffing onto each mushroom. Be generous here and pile the stuffing high. Place the stuffed mushrooms back into the oven for ~30 minutes until the stuffing is crisp on top.

To serve, chop a handful of rosemary leaves and sprinkle over the stuffed mushrooms. Enjoy.

If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this recipe please share it.

Thanks for reading,

Conor