Mushroom, Walnut & Sage Stuffing Balls
PREP TIME: 20 Min
COOK TIME: 30 Min
SERVES: 4
- Cooking spray
- 1 egg
- 4 slices white bread (makes 3 cups breadcrumbs)
- ½ cup walnuts
- 2 Tbsp fresh sage, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 200g Meadow Mushrooms white button, halved
- 25g butter
- ½ onion, diced
- ¼ cup vegetable stock
Method
- Preheat oven to 200°C fan. Spray an oven tray with cooking oil spray and set aside.
- Crack an egg into a large bowl and beat well.
- Stack the slices of bread and cut into 1cm strips, rotate and then cut into 1cm cubes. Place in a food processor and process into chunky crumbs for a rustic texture. Place breadcrumbs into the bowl along with sage, salt and pepper.
- Process walnuts until finely chopped. Add to the bowl.
- Finely chop mushrooms in food processor. Transfer to a frying pan with butter and onion on a medium heat.
- Fry mushrooms and onion for 5 minutes until mushrooms have released their liquid and onions have softened. Stir in vegetable stock.
- Remove from heat and transfer to the bowl. Mix to combine.
- With wet hands, scoop a heaped tablespoon of the mixture and shape into a ball the size of a ping pong ball. Place the stuffing ball on the oven tray. Repeat with the remaining mixture. Makes roughly 12 balls.
- Bake for 30 minutes until outside is crisp and insides are set. Serve with gravy for dipping or drizzling.
- For even more mushroom goodness, check out https://meadowmushrooms.co.nz/recipes/mushroom-gravy for a mushroom gravy recipe.
Top tips:
- Fresh sage gives these a festively fragrant umami hit which works so well with mushrooms and walnuts. Dried sage in equal amounts can be used if fresh unavailable.
- We made our own breadcrumbs for these to control the coarseness and achieve a rustic, chunky texture. However, you can use 3 cups of store-bought breadcrumbs.
- If cooking these stuffing balls as part of a roast dinner, place stuffing balls in the oven in the final 30 minutes of cooking your roast.
MADE WITH
White Button Mushrooms
