Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Clean the mushroom caps by wiping them with a damp paper towel — don't soak them, or they'll absorb too much water and steam instead of roasting. Set caps aside on a plate.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped mushroom stems and cook for 5 minutes until softened and any liquid has evaporated. Remove to a bowl.
- To the same skillet, add 2 tablespoons of butter along with the shallot. Cook for 3 minutes until translucent, then add the garlic and cook for another minute until fragrant but not browned.
- Stir in the chopped chestnuts and continue cooking for 4 minutes, allowing them to toast slightly and develop a deeper color. Add the white wine and simmer for 2 minutes until reduced by half.
- Mix the mushroom stems back into the skillet with the chestnut mixture. Remove from heat and stir in 1 tablespoon of thyme and the lemon zest. Season well with salt and pepper — taste before adding more, as mushrooms can be forgiving but should have noticeable seasoning.
- Generously fill each mushroom cap with the stuffing, pressing gently to compact the filling so it doesn't fall out during cooking. Sprinkle the tops evenly with Parmesan cheese.
- Arrange the stuffed mushrooms on the prepared baking sheet and roast for 15 minutes until the caps are tender when pierced with a fork and the tops are golden brown.
- Remove from the oven, let rest for 2-3 minutes (the filling will be very hot), then serve immediately with extra thyme sprigs and lemon wedges on the side.
Nutrition
Notes
I've kept this recipe because it's consistently reliable: the mushrooms cook through before anything else needs attention, and the chestnuts add a nutty richness without dominating the flavor. The key is using fresh herbs rather than dried — I learned that the hard way when one batch tasted like an herb garden in a drawer.