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Mushrooms with chestnut stuffing
Mushrooms with chestnut stuffing is an ideal meal for vegetarians and people on diets, since it contains lots of vegetables, only a few calories, and no meat at all.

  • 25 dkg of plain chestnut mass
  • 3 onions
  • 10 medium champignon
  • 1-1 tsp of marjoram and rosemary
  • 4 tbsp of vegetable oil
  • 2 tbsp of breadcrumbs
  • 2 eggs
  • 2.5 dl of dry white wine
  • 1.5 tsp of salt
  • 1-1 tsp of ground pepper and grated nutmeg
  • 1 bunch of parsley
  • a bit of butter for the dish
Peel the onions and chop them up into tiny pieces; wash the mushrooms. Sauté half of the chopped onions in 2 tbsp of vegetable oil, then place the mushrooms on top of them. Add marjoram and rosemary, then cover and simmer on low for 10 minutes. Meanwhile, ground the chestnuts and mix them with the rest of the onions; add breadcrumbs, eggs, and 2 tbsp of wine; season with salt, pepper, and nutmeg. Grease an oven-proof dish with butter, and place the onions and the mushrooms with their bottoms up into the dish. Scoop the seasoned chestnut mass into the mushrooms (it is even more appealing, if you fill the mushrooms with the help of a decorating bag), douse them with the remaining vegetable oil, and bake them on medium (180 °C) in a pre-heated oven (in air-circulation ovens, bake them at 165 °C) for approx. 20 minutes, while periodically dousing it with the remaining wine. Serve this delicious meal with finely-chopped parsley sprinkled on top.
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