This is a quick, easy appetizer. Or stuff larger mushrooms and serve them for dinner.
pink Himalaya salt
fresh ground pepper
shaved asiago cheese
Preheat the oven to 350 degrees. Mix all of the ingredients together. It should be moist enough to form a ball. Add chestnut flour if it's too soft. Wash, dry, and destem your mushrooms. And in the hollow where the stem was, press your beef-chestnut mixture. Drizzle the mushrooms with pomegranate balsamic and a pinch of pink Himalaya salt. Place on a baking sheet and bake until the mushrooms are tender and the tops are firm, usually about 30 minutes. You can redrizzle them with balsamic before serving if you wish.