Savvy Eater: Chestnut-Stuffed Portobello Mushrooms from The Flavour Principle

According to Lucy Waverman and Beppi Crossariol, every great dish has “a centre of gravity, an overarching flavour or essence that pulls together other ingredients into a compelling whole.” This is why in their new cookbook The Flavour Principle, recipes are organized by key flavours and exquisitely paired with the blissfully perfect wines, cocktails and spirits. Below, we highlight a recipe from the “Earthy” chapter: Chestnut-Stuffed Portobello Mushrooms.

Chestnut-Stuffed Portobello Mushrooms from The Flavour Principle (Serves 6)


12 large portobello mushrooms

½ cup olive oil

Chestnut Stuffing:

¼ cup butter

1 cup chopped onions

1 cup chopped celery

1 tsp cracked fennel seeds

1 tbsp chopped garlic

21⁄3 cups vacuum-packed peeled roasted chestnuts (about 14 oz/400 g), chopped

4 cups fresh bread crumbs

½ cup chopped fresh flat-leaf parsley

1⁄3 cup unsweetened apple juice

Salt and freshly ground pepper


1. Preheat oven to 425°F.

2. Cut off mushroom stems flush with caps and chop. You should  have about 1½ cups.

3. Heat 2 tbsp olive oil in a large skillet over high heat. Working in batches, add  mushroom caps to pan and fry for 1 to 2 minutes  per side or until just beginning to soften. Transfer gill side up to a baking  sheet. Repeat with remaining mushroom caps, adding more oil to pan as needed. Reserve.

3. Melt butter in the same skillet over  medium heat. Add onions, celery and fennel seeds and sauté for 10 minutes or until slightly caramelized. Add garlic, chestnuts and chopped mushroom stems and sauté for 2 minutes or until mushrooms are juicy. Remove from heat.

4. Stir bread crumbs and  parsley into stuffing mixture. Add enough apple juice to moisten stuffing well. Season well with salt and pepper. Divide stuffing into 6 portions and place on top of each of the mushroom caps on the baking sheet. Top with remaining 6 mushroom caps, gill side  down, to make a kind of sandwich. Do not totally enclose the stuffing.

5. Roast  for 15 minutes or until mushrooms are tender and stuffing  is crisp around the edges.

It is also recommended to drizzle Rich Red Wine Sauce on the mushrooms. To make the sauce yourself, check out page 227 of The Flavour Principle!

Recommended Pairing: White Burgundy

Try this inventively woodsy, earthy dish with a nutty, mineral-laden white Burgundy (such as Macon or, if budget  permits, Puligny-Montrachet) and bask in the subtle decadence. The wine is great  for the Brussels sprouts too. Alternative: If you prefer red, uncork a Chianti.


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The above recipe was excerpted with permission from The Flavour Principle by Lucy Waverman and Beppi Crosariol. Copyright © 2013 by HarperCollins Publishers Ltd. All rights reserved. Available wherever books are sold.

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Digital Marketing Coordinator at HarperCollins Canada. Film, fiction and fashion blog enthusiast. Follow me on twitter @SavvyReader & @ktvncnt.

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