Chestnut Mushroom on Potato Rostis

Author: Recipes_kw
No ratings yet
Prep Time 45 mins
Total Time 45 mins
Course Appetizers, Main Course, Side Dishes
Cuisine American, Swedish
Servings 4 Servings


  • Oven
  • Food Processor
  • Stove


  • 3 1/2 cups potatoes peeled, coarsely grated
  • 4 whole portabella mushrooms wiped cleaned, trimmed
  • 2 tbsp olive oil extra virgin, divided
  • 1/4 tsp salt
  • 1/4 tsp black pepper fresh cracked
  • 2 tbsp parsley chopped, divided


  • 2 tbsp olive oil extra virgin
  • 1 cup red onion sliced
  • 1 3/4 cup chestnuts peeled, cooked, ready to use, roughly chopped
  • 2 tbsp lemon juice fresh squeezed, no sugar added or preservatives
  • 1 tbsp tamari sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper fresh cracked


  • Preheat the oven to 350 degrees while you line a baking sheet with parchment paper.
  • Season the grated potatoes with the salt and pepper, then divide the mixture into 4 equal portions.
  • Heat one tbsp of olive oil in a large skillet over low-medium heat, place each portion of potato into the pan and fry on both sides for about 8-9 minutes until golden brown. Transfer to the prepared baking sheet.
  • In the same skillet, use the remaining tbsp of olive oil to sauté the portabella mushrooms for about 3 minutes per side. Place each mushroom, gill side up on each of the potato rostis.
  • Make the stuffing by heating the olive oil from the stuffing section of the recipe then sauté the onions over low to medium heat in a medium sized skillet for about 10 minutes. Stir in the chestnuts, lemon juice, tamari sauce, salt and pepper. Cook another 2-3 minutes to allow the flavors to combine then transfer to a food processor.
  • Pulse the stuffing until coarsely chopped yet still holds together. Once chopped divide the mixture between the mushrooms, heaping it high.
  • Bake in the oven for about 15 minutes then serve immediately, scattered with a little chopped parsley. Enjoy!

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