Roasted Chestnut & Gorgonzola Stuffed Mushroom Caps

Appetizers, Soups and Salads

Roasted Chestnut & Gorgonzola Stuffed Mushroom Caps

“The chestnuts I used in this recipe came from dry-farmed 100-year-old chestnut trees. Their nutty flavor blended well with the Gorgonzola. It was my first attempt at using chestnuts from raw product.” —Chef, The Brewery Gulch Inn


Servings: Makes 30 Pieces

30 fresh chestnuts

½ pound Gorgonzola cheese

30 medium Baby Bella mushrooms

¹/₈ cup plus 2 tablespoons extra virgin olive oil, divided

2 teaspoons sea salt

2 coves garlic

¼ cup chopped parsley


Preheat oven to 350°F. Roast chestnuts for 20 minutes; place in a bowl and cover with a wet towel to steam. Peel once the chestnuts have cooled. Place mushroom caps sprinkled with ⅛ cup of extra virgin olive oil and 2 teaspoons of sea salt on a sheet pan and par bake for 10 minutes. Remove and allow to cool. In a small skillet, sauté garlic in remaining 2 tablespoons olive oil. Place garlic, chestnuts, cheese and parsley in a food processor and purée for 30 seconds. Spoon mixture into the mushroom caps and bake for 10-15 minutes. Serve at room temperature.