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1
Set the oven to 150 cup (300 F, Gas Mark 2).
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2
Stamp circles in the bread with a large pastry cutter; spread on both sides with butter and put them on a baking sheet.
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3
Bake for 1 hour, or until completely crisp and golden.
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4
Cool.
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5
These will keep in a tin for a few days.
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6
To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper.
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7
Fry them on both sides with olive oil and drain well.
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8
Season them with salt and pepper, then leave on one side while you make the stuffing.
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9
Melt the butter in a medium-large saucepan.
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10
Add the onion and fry for about 7 minutes, until soft.
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11
Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
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12
Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
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13
Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
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14
To serve the dish, preset the oven to 200 cup (400 F, Gas Mark 6), or preheat the grill to high.
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15
Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
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16
Spooon the stuffing mixture on top.
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17
Bake or grill until heated through -- about 10 minutes under the grill, 15 to 20 minutes in the oven.
