Stuffed mushroom with chestnut and lentils recipe

October 19, 2015
Chef Alex Mackay makes mushroom wellington at the Good Housekeeping Institute
A while ago, I went to a cooking demonstration hosted by Merchant Gourmet, who sell easy convenient ingredients such as chestnuts, chestnut purée and lentils.
Anyway, chef Alex Mackay showed us as amazing way of working chestnuts into everyday dishes such as roast veg. His creations were amazing, with mushroom Wellington stuffed with chestnuts and meringues topped with chestnut purée.
Mushroom Wellington with chestnuts and lentils


Festive Meringues with chestnut puree


I decided to recreate the mushroom Wellington with a twist. While the original recipe was wrapped in pastry and totally savoury, mine was sans pastry and had a slight spicy kick (I am Asian, after all). And while my  dish will not win any culinary points for presentation, it was pretty darn tasty, if I do say so myself.

Stufeed mushrooms with daal recipe


Large mushrooms topped curried lentils, chestnuts and cheese


The chestnuts, which are vacuum packed to last longer, add a nutty texture and slightly earthy flavour to the mushroom, while my home cooked lentils add a grainy and slightly spiced kick to the proceedings. The cheese is totally optional, but I felt it added a nice bit of comfort to the otherwise rather healthy dish.

Ingredients for stuffed mushroom with chestnut and lentils

Four large mushrooms
1/2 packet of Merchant Gourmet chestnut mushrooms
1 cup of green lentils
1 pinch of salt
1/2 tsp garam masala
1/4 turmeric
1/2 small onion
1 clove garlic

Method for stuffed mushroom with chestnut and lentils

First bring the lentils to a simmer in salted boiling water.
Then in a separate pan, fry some onions with garlic, then add the spices to pan and cook for two minutes.
Transfer the spiced onions to the almost cooked lentils, and cook off for a further few minutes.
Now prepare the mushrooms by taking out the stalks.
Chop up the stalks and mix with the lentils and chopped Merchant Gourmet chestnuts.
Place the lentil and chestnut mixture in the mushrooms, place in the oven and bake for 20mins at 200 degrees.
And you’re done.

About the Author


I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!

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