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5 from 3 votes

Mushroom and chestnut vegetarian stuffing

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Servings: 4
Author: Becca Heyes


  • 1 tbsp oil
  • 1 small onion, diced
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 300 g mushrooms (~ 10 medium mushrooms)
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/2 tsp dried sage
  • 180 g cooked and peeled chestnuts, e.g. tinned or vacuum-packed (~ 1 cup)
  • 100 g wholemeal bread (~ 2 inch thick slice of a large loaf)
  • Small bunch fresh parsley
  • Salt
  • Black pepper


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Heat the oil in a frying pan, and add the diced onions, garlic and mushrooms. Cook over a medium heat for about 5 minutes, until the vegetables are soft and any excess liquid has evaporated.
  • Transfer the vegetables to a food processor, along with the remaining ingredients. Season generously, and blitz until the mixture just comes together.
  • Transfer the stuffing mixture to a baking dish, and bake for around 40 minutes, until crispy on top. Serve warm.