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Chestnut Stuffed Mushrooms
By Chef Tom Fraker

Chestnut Stuffed Mushrooms


20 large Button Mushrooms, cleaned
Extra Virgin Olive Oil, as needed
Kosher Salt and Freshly Ground Pepper, to taste
1 package Melissa’s Peeled & Cooked Chestnuts, chopped small
2 cloves Melissa’s Peeled Garlic, minced
1 Tomato, diced small
½ Melissa’s Perfect Sweet Onion, caramelized
¼ cup Bread Crumbs
¼ cup Parmesan Cheese
½ teaspoon Dried Basil
½ teaspoon Dried Oregano


Preheat the oven to 350ºF.

Remove the stems from the mushrooms and set aside. Place the mushroom caps, stem side up, on a baking sheet, drizzle with olive oil and season with the salt and pepper. Bake them in the oven for 20 minutes, then flip them over, pouring out the juices and bake 5 minutes longer.

In a mixing bowl, combine the chestnuts and the rest of the ingredients. Chop the mushroom stems and add to the bowl. Mix well. Fill the mushroom caps with the mixture. Place them back in the oven and bake for 10 minutes. Serve hot.

Makes 20 stuffed mushrooms.