Stuffed Chesnut Mushrooms

Made this stuffed chestnut mushrooms and they are absolutely delicious. You can serve them as a starter, as a main or as a side dish.

I served them as a main, as shown in the picture below, served with some spinach-brown rice. Hubby who is the opposite to a vegetarian loved them, so every time he loves something that doesn’t include meat, it is a good indicator to me that my dish was good.

You could use any type of mushrooms for this dish. I personally love the chestnut mushrooms when using themย as a main as I found them way tastier and “meatier” if that makes sense.

Here is a very interesting fact about mushrooms: If exposed to sunlight, they absorb vitamin D, which then our body absorbs, so before you eat your mushrooms, put them in a plate near a window where the sun is shining!

14794125_10154808940324674_1287456908_n

Ingredients:
1 pack of chestnut mushrooms (20 mushrooms)
1 cup of sun-dried tomatoes or about 20 cherry tomatoes roasted
50 grams of feta cheese
1/2 green pepper, finely chopped
1/2 onion, finely chopped
1 tablespoon sunflower seeds
2 tablespoons of raisins (optional, they do give this dish a very moroccan taste, but if you don’t like raisins, you can leave them out)

14741584_10154808939774674_1857129449_n

Method:
– Pre-heat the oven at 180 degrees celcius –
1. First, prepare your mushrooms by cutting the steam and cleaning them with a veggie brush. All professional chefs advice not to wash mushrooms as they absorb the water and then, when cooked they go soggy.
2. Heat up 2 tablespoons of olive oil in a frying pan ad sautรฉ the red pepper with the onion and the garlic until onion is translucent.
3. Add the sun-dried or cherry tomatoes in a bowl and chop them as fine as you can. Add the sautรฉed veggies, feta cheese, the seeds and raisins if using
4. Use this mix to stuff your mushrooms
5. Cook them in the oven for 25 minutes

14800709_10154808939754674_1984838686_n

The picture above show all the ingredients used to stuff them. As I didn’t have sun-dried tomatoes, I roasted about 15 cherry tomatoes in the oven for 30 minutes with some olive oil, sea salt and pepper.

14805645_10154808941819674_1730267204_n

This dish tasted so good, I can’t wait to make it again! I hope you enjoy this dish as much as I and my family did. If you make them be sure to tag me on any of my social media channels.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s