Skip to main content

Beef-Chestnut Stuffed Mushrooms

One of the best compliments I've had about my cooking this week was at my amuse-bouche party.  A friend of mine does not eat mushrooms; you have to hear her tell the story about having to pluck them out of the woods when she was a child, then you would understand.  But when she saw me pull my beef-chestnut stuffed mushrooms out of the oven, she gave one a try.  I was flattered.  I don't think I converted her to a mushroom-lover, but I was pleased that they were intriguing enough for her to taste.

This is a quick, easy appetizer.  Or stuff larger mushrooms and serve them for dinner.

ground beef
egg
chestnut flour
minced garlic
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.

Hunk of Meat Mondays

Comments

  1. chestnut flour? intriguing...
    thanks for sharing. these look amazing :)
    -meg
    @ http://www.clutzycooking.blogspot.com

    ReplyDelete
  2. Chestnut flour? I am going to have to look for that!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce