Edible mushrooms come in various flavors and textures. Common edible varieties include White Button, Portobello, Shiitake, Oyster, and Cremini mushrooms. Chestnut mushrooms with a meaty texture and slightly nutty flavor are a big source of vitamins. They even beat most of the vegetables in nutrients and vitamins in abundance. Mushrooms are incredibly versatile in the kitchen. They can be grilled, sautéed, roasted, or used in soups, stews, and even as meat substitutes in vegetarian dishes. The adaptability of mushrooms makes them a favorite ingredient for experimenting with different cuisines and cooking styles.

They are perfect for breakfast with eggs, salads & soups at lunch and with stuffed chicken at dinner. As a low-calorie and nutrient-dense food, they make a valuable addition to a balanced and wholesome meal plan, appealing to both taste buds and health-conscious individuals. In this article, get ready to learn easy, healthy and tasty chestnut mushroom recipes.

chestnut mushroom recipes

Stuffed Chestnut Mushroom Caps

Calories per serving: 120 Cal

Serving size: 3 cups

Serves: 4

Ingredients:

Chestnut mushrooms (caps removed and stem chopped) – 200g

Cream cheese — 100g

Breadcrumbs — 2tbsp.

Garlic powder — 1tsp.

Parsley (fresh) — for garnish

Direction to cook:

  1. Take a bowl, mix cream cheese, chopped mushrooms, breadcrumbs, and garlic powder in a bowl.
  2. Now fill mushroom caps with the prepared mixture.
  3. Bake in oven at 180C for 10 minutes until mushrooms soften.
  4. You can garnish it with fresh parsley.
  5. Serve immediately.

Crispy Chestnut Mushrooms Bites

Calories per serving: 140 Cal

Serving size: 1 cup

Serves: 4

Ingredients:

Chestnut mushrooms (Whole) – 300g

Panko breadcrumbs — 1 cup

Eggs (beaten) — 2.

Flour — 1/2 cup.

Salt and pepper– As required

Direction to cook:

  1. Just dip the mushrooms in flour then egg and coat with breadcrumbs.
  2. Now place them in a baking tray.
  3. Bake for 15 minutes at 200 C until become golden brown and crunchy.
  4. You can season them with salt and pepper.
  5. Now serve with your most favorite sauce.
chestnut mushroom recipes

Chestnut Mushroom Bruschetta

Calories per serving: 80 Cal

Serving size: 2

Serves: 6

Ingredients:

Chestnut mushrooms (cubed finely) – 250 g

Baguette (sliced)– 1

Garlic (halved) — 2 cloves.

Olive oil — 2 tbsp.

Balsamic glaze–1/4 cup

Direction to cook:

  1. The diced mushrooms, first mixed with olive oil and spread on the baking tray.
  2. Then the sliced baguette toast in the oven for approx.  5 minutes.
  3. Rub the sliced baguette on the halved cloves of garlic.
  4. Now top each slice with cubed mushrooms.
  5. Now sprinkle balsamic glaze. Enjoy the delicious bruschetta.

Breakfast Recipes: Chestnut Mushroom Recipes

chestnut-mushroom-recipes-breakfast-

Chestnut Mushroom and Spinach Omelet

Calories per serving: 250 Cal

Serving size: 1 omelete

Serves: 2

Ingredients:

Chestnut mushrooms (sliced) – 150g

Baby spinach — 1 cup

Eggs (beaten) — 3.

Cheddar cheese (grated) — 2 tbsp.

Salt and pepper– As required

Direction to cook:

  1. Fry mushrooms in a pan until become golden brown.
  2. Now add spinach to the pan and cook until soft.
  3. Now pour the beaten eggs and cook.
  4. Spread grated cheese over half of the omelette.
  5. Now fold the omelet or pieces (as desired), add salt and pepper and serve hot.
chestnut mushroom recipes slices

Chestnut Mushroom and Avocado Toast

Calories per serving: 280 Cal

Serving size: 1 toast

Serves: 2

Ingredients:

Chestnut mushrooms (chopped) – 200g

Mashed avocado — 1

Whole grain bread — 2.

Olive oil — 1 tbsp.

Chili flakes–For Sprinkle

Direction to cook:

  1. Firstly sauté chopped mushrooms in olive oil until soft.
  2. Toast the bread slices.
  3. Spread the mashed avocado over each toast.
  4. Top with the sautéed mushrooms and garnish with chili flakes.
  5. Serve the crispy tasty toasts immediately.
chestnut mushroom recipes breakfast recipe

Chestnut Mushroom and Cheese Breakfast Quesadilla

Calories per serving: 290 Cal

Serving size: 1 toast

Serves: 2

Ingredients:

Chestnut mushrooms (slices) – 250g

Whole wheat tortillas — 2

Cheddar cheese (shredded) — 1 cup.

Eggs Fried– 2 .

Fresh cilantro–For garnishing

Direction to cook:

  1. First of all sauté mushrooms until turns golden brown.
  2. Fry the egg.
  3. Now place a ready-made tortilla in a pan, add some cheese, sautéed mushrooms and fried egg.
  4. Now again top with remaining cheese and cover it with another tortilla.
  5. Cook it. When cheese melted and tortilla become crispy.
  6. Now sprinkle some fresh cilantro and cut the quesadilla into half and serve.
chestnut mushrooms fritta

Chestnut Mushroom and Goat Cheese Frittata

Calories per serving: 220 Cal

Serving size: 1 toast

Serves: 4

Ingredients:

Chestnut mushrooms (sliced) – 250g

Eggs (beaten) — 4

Goat cheese (crumbled) — 50 g.

Cherry tomatoes (halved)– 1/2 cup.

Parsley (fresh)–For garnishing

Direction to cook:

  1. Sauté mushrooms firstly, until turns golden.
  2. Pour egg into oven-safe pan by whisking it.
  3. Now add sautéed mushrooms, goat cheese and cherry tomatoes in the egg.
  4. Now bake the egg until it sets.
  5. Sprinkle with fresh parsley before serving.

Lunch Recipes: Chestnut Mushroom Recipes

chestnut mushroom recipes risotto

CHESTNUT MUSHROOM AND SAGE RISOTTO

Calories per serving: 350-400 Cal

Serving size: 1 cup

Serves: 4

Ingredients:

Onions (finely chopped) – 150g

Chestnut Mushrooms — 200 g

Garlic– 3 cloves.

Olive oil– 2 tbsp.

Arborio rice–300 g

Vegetable broth–750 ml

Sage (finely chopped, fresh) –2 Tbsp

Parmesan cheese–50 g

Black pepper (powdered)–to taste

Direction to cook:

  1. Take nonstick pan, sauté onion and garlic until become translucent.
  2. Add Arborio rice and stir fry, cook for 1- 2 minutes.
  3. By continuously stirring, add your vegetable broth gradually until properly dissolved.
  4. Add chopped chestnut mushrooms and fresh sage
  5. Gives additional 5 minutes for cooking, for no undercooked or uncooked rice remains.
chestnut mushroom recipes soup

CHESTNUT MUSHROOM SOUP (THAI-INSPIRED)

Calories per serving: 200-250 Cal

Serving size: 1.5 cup

Serves: 6

Ingredients:

Ginger (finely crushed) – 30 g

Chestnut Mushrooms (sliced) — 200 g

Lemongrass (sliced)– 2 stalks.

Coconut oil– 2 tbsp.

Coconut milk–400 ml

Vegetable broth–500 ml

Soy sauce –2 Tbsp

Lemon juice–2tbsp g

Cilantro–for garnishing

Red chili (sliced)–1

Direction to cook:

  1. Sauté lemongrass and sliced ginger in coconut oil for at least 2 minutes.
  2. Now add coconut milk and vegetable broth one by one and bring it to simmer.
  3. Cook for 3 to 4 minutes after adding up the sliced chestnut mushrooms.
  4. Add soy sauce and lemon juice according to mentioned quantity.
  5. You can now add cilantro and sliced red chili for garnishing your delicious soup.
chestnut mushroom recipes pitta

Chestnut Mushroom and Spinach Stuffed Pita

Calories per serving: 260 Cal

Serving size: 1

Serves: 2

Ingredients:

Chestnut Mushrooms (chopped finely) — 200 g

Baby spinach– 2 cups.

Whole wheat pita (ready-made)– 2.

Greek yogurt–1/2 cup

Olive oil–1 tbsp

Direction to cook:

  1. Chopped mushrooms are sautéed first when turns golden brown.
  2. Add spinach and cook until soft.
  3. Now add this spinach mushroom mixture in cut pitas.
  4. Add Greek yogurt.
  5. Enjoy yummy pitas in your lunch.
chestnut mushroom recipes asparagus

Chest Nut Mushroom and Asparagus Stir-Fry

Calories per serving: 180 Cal

Serving size: 1

Serves: 4

Ingredients:

Chestnut Mushrooms (sliced) — 300 g

Asparagus (trimmed and cut into pieces)– 1 bunch.

Soy sauce– 1 tbsp.

Sesame oil–1 tbsp

Ginger (minced)–1 tbsp

Direction to cook:

  1. Sliced mushrooms are first sautéed in sesame oil, turns brown.
  2. Add cut asparagus and minced ginger, stir- fry.
  3. Now add soy sauce in the vegetables and stir thoroughly
  4. Cook for more 2 to 3 minutes.
  5. Serve this nutrient dense stir-fry for your lunch meal.

Chestnut Mushroom Dinner Recipes

chestnut mushroom recipes rice

Miso Glazed Chestnut Mushrooms With Steamed Rice

Calories per serving: 150-200 Cal

Serving size: 1 cup

Serves: 4

Ingredients:

Chestnut Mushrooms — 300 g

Miso paste– 3 tbsp.

Soy sauce– 2 tbsp.

Mirin–2 tbsp

Sesame seeds–1 tbsp

Steamed rice–as per serving

Direction to cook:

  1. Make a mixture of soy sauce and mirin with miso paste in a deep bowl.
  2. Make coating of this paste on chestnut mushrooms one by one.
  3. Now roast the mushrooms in oven for 15 minutes at 200°C.
  4. After roasting, sprinkle sesame seeds over it.
  5. Soak rice for 15 to 20 minutes. And after soaking, steamed the rice to serve with glazed miso mushrooms.
chestnut mushrooms stuffed chiken

Chestnut Mushroom and Spinach Stuffed Chicken

Calories per serving: 150-200 Cal

Serving size: 1 stuffed chicken breast

Serves: 4

Ingredients:

Chestnut Mushrooms (chopped) — 150 g

Spinach (chopped)– 200 g.

Cream cheese– 150 g.

Chicken breast–4 pcs

Arugula–for garnishing

Lemon–1 (for squeezing)

Direction to cook:

  1. Add chopped mushrooms and spinach into cream cheese and mix it thoroughly.
  2. Cut the flap of chicken break making butterfly and fill it with the prepared mixture.
  3. Now put the toothpicks for holding the stuffed chicken.
  4. Place the chicken in the baking tray. Before putting it into oven grease it with oil or butter.
  5. Now bake the chicken at 375°F (190°C) for about 25 minutes. Squeeze the lemon and garnish with arugula.
chestnut mushroom recipes risotto

Creamy Chestnut Mushroom Risotto with Chicken

Calories per serving: 400 Cal

Serving size: 1 cup

Serves: 4

Ingredients:

Chestnut Mushrooms — 400 g

Arborio rice– 1 cup.

Chicken breast (diced)– 400 g.

Chicken broth–4 cups

Heavy cream–1/2 cup

Lemon–1 (for squeezing)

Direction to cook:

  1. Sliced mushrooms are sautéed first until color changes to brown.
  2. Diced chicken added, cook until brown.
  3. Now stir it in Arborio rice and cook for 2 minutes.
  4. It’s time to add chicken broth, stir until well absorbed.
  5. Finish cooking by adding up heavy cream with continuous stirring.
chestnut mushroom recipes shrimp

Grilled Chestnut Mushroom and Shrimp Skewers

Calories per serving: 220 Cal

Serving size: 2 skewers

Serves: 3

Ingredients:

Chestnut Mushrooms (whole)– 300 g

Shrimps (peeled and deveined)– 250 g.

Olive oil– 2 tbsp.

Lemon (juice)–1 lemon squeezed

Fresh parsley–For garnish

Direction to cook:

  1. Caesar mushrooms and shrimp in olive oil and lemon juice.
  2. Weave into skewers, alternate between shrimp and mushroom
  3. Grill by rotating gradually for 10 minutes.
  4. Sprinkle fresh parsley.
  5. Serve the hot fresh skewers.

Chestnut Mushroom Snack

chestnut mushrooms tacos

Spicy Chestnut Mushroom Tacos

Calories per serving: 300-350 Cal

Serving size: 2 Tacos

Serves: 4

Ingredients:

Chestnut Mushrooms– 200 g

Cumin (powdered)– 1 tbsp.

Paprika (powder)– 1 tbsp.

Spicy avocado salsa–recipe included

Feta cheese (crumbled)–100g

Lemon wedges–for serving

Tortillas–8 (packaged or home-made)

Spicy avocado salsa:

Avocados (ripe, cubes)–2

Red onion (chopped finely)–1/2

Tomatoes (small cubes)–2

Jalapeno (chopped finely)–1

Cilantro (fresh, chopped)–1/4 cup

Lemon juice–2 tbsp

Salt and pepper–to taste

Tortillas:

Flour (all purpose)–240 gm (2 cups approx.)

Water–180 ml

Vegetable oil–2 tbsp

Salt–1/2 tbsp

Direction to cook:

  1. Cooking time: 15minutes approx.
  2. Heat required: medium – high heat (for sautéing).

For tortillas:

  1. Mix dry ingredients i.e. flour and salt.
  2. Add water gradually and make it into dough. Add oil in this step.
  3. Now place dough on a flat surface for kneading properly until becomes well combined, and elastic.
  4. Now make balls of the dough and make them into round sheets of tortilla.
  5. Heat the skillet (medium to high heat). Give each side of tortilla at least 30 seconds to cook and slightly puff, remove tortilla when brown spots appear.

Filling:

  1. Sauté sliced chestnut with cumin and paprika powder on a skillet, until turned light brown and become tender.
  2. Combine all the ingredients in separate bowl or container that are mentioned above for avocado salsa.
  3. Warm up the tortillas.
  4. Assemble the tacos by spoon out sautéed chestnut mushrooms for each tortilla.
  5. Top the mushrooms with big scoop of avocado salsa, sprinkle the crumbled feta cheese, and squeeze with a fresh lime.
  6.  Serve the delicious tacos instantly.