Chestnut-Stuffed Mushrooms

These stuffed mushrooms are a whole new level of deliciousness!

There is something in the combination of chestnuts and mushrooms that works so well!

No need to describe further, just try it for yourself and see.

Also, these are great as an appetizer if you are hosting, as they look cute and are the perfect bite-sized snack. They are great at room temperature as well.

Ingredients:

1 package of mini portabello mushrooms or white mushrooms

1 tablespoon olive oil

1 small onion, chopped

1 clove of garlic, minced

1 cup of roasted chestnuts, thinly chopped

1 tablespoon nutritional yeast

+salt

+pepper

Topping:

gluten-free bread crumbs or flaxseed meal

chopped fresh parsley

olive oil

Directions:

Heat oven to 375 F.

Line a baking sheet with parchment paper.

Remove stems from the mushrooms and wash them thoroughly under running water to remove any leftover dirt. In a nonstick pan add olive oil, onion, salt, and pepper, sauté on medium heat for a few minutes until translucent, then add garlic and chestnuts and sauté for a couple more minutes. Add nutritional yeast and mix to combine.

Take a spoonful of the batter and start filling the mushrooms by pressing it tightly into the mushroom so that it sticks. Keep filling the rest of the mushrooms. Top them with bread crumbs or flaxseed meal and drizzle some olive oil.

Bake in the oven for about 20-30 minutes until the top becomes golden.

Sprinkle some fresh chopped parsley and serve.