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.