Walnut & Portobello Mushroom Stuffing Balls

A good mushroom stuffing balls recipe will last you your entire life! This one has juicy portobello mushrooms, thyme, and a nutty crunch from walnuts that makes them rich and earthy. They're crispy on the outside and juicy on the inside; plus, everyone gets their own, so they are easy to serve. It's the perfect side for a roast dinner; my family has been making this stuffing recipe for eons, so I felt it was time to get it on the blog.

Ingredient notes

You can use any type of mushroom for stuffing, but I like to use portobello mushrooms as they are so meaty and have a great texture as well as flavor to them. Smaller mushrooms also cook down to nothing, whereas portobello mushrooms keep their bouncy texture even when chopped into small pieces. Walnuts work exceptionally well with mushrooms to add both flavor and crunch, and then we add onion, garlic, thyme, and lemon rind to take things to the next level.

I always, always recommend using panko breadcrumbs in stuffing balls, meatballs, or anything where you use breadcrumbs as a binder. This is because they trap moisture much better than ordinary breadcrumbs, making the stuffing much more moist. If you can't get panko, buy a packet of salad croutons and crush them up with a rolling pin (or pulse them in the food processor, but not too finely).

Prepare the mushrooms

First, we need to cook out the mushrooms so they release all of their water. Otherwise, the stuffing balls will shrink, shrivel, and disintegrate as they bake.

Clean the portobello mushrooms and then cut them into very small pieces.

Heat some butter and oil together in a frying pan over medium heat, then add the small mushroom chunks with a pinch of salt. This helps them release their water faster. They will shrink and go glossy.

Turn the heat down to low and cook the mushrooms for another 5-10 minutes to help as much water evaporate as possible. Stir them frequently to keep them cooking evenly.

Allow them to cool completely before continuing.

Make the mushroom stuffing mix and bak

Grate the onion and garlic into a mixing bowl, and add the lemon zest, lemon juice, egg, thyme, parsley, salt, and pepper. Add the breadcrumbs and cooked mushrooms and stir to combine.

Form the mixture into balls by scooping some out with a spoon and rolling/squeezing in your hands. Place them in a greased oven dish and bake in a preheated oven for 1 hour at 150C/300F.

How to serve stuffing

This recipe makes six stuffing balls, and I usually allow one per person. If you're making a traditional Sunday roast (like glazed gammon or a capon chicken), try them alongside the following side dishes:

• Bacon wrapped sausages
• Giblet gravy
• Carrots en papillote
• Garlic potato roses

If you have leftovers, I also like smashing them into a pattie and serving them with a fried egg on top!

Wine Pairing

This will partly depend on what the main dish is. A Pinot Noir is a great choice for roast chicken or turkey. A bolder red will work better with red meats, like a Syrah or a Bordeaux blend.

Equipment

To portion out walnut mushroom stuffing balls, you can use a cookie scoop, but I prefer to shape them with my hands. Bake them in an oven-proof dish or on an oven tray.

How to store and freeze stuffing balls

I love stuffing as it is so easy to prep in advance. You can make the stuffing balls the day before, keep them covered in the fridge, and then bake them when needed. You can also freeze mushroom stuffing balls. I prefer to freeze them once baked; just wrap them in plastic food wrap and aluminum foil once cooled and place them into a ziplock bag.