Vegetarian mushroom and parsley stuffing balls
Lightly crispy on the outside and moist on the inside, these vegetarian stuffing balls are the perfect way to liven up your next big Sunday lunch. Most stuffing recipes are made with meat, so it can be tricky to figure out where to start when making a vegetarian stuffing.
These meat-free stuffing balls are easy to make and pack all the favour of a traditionally meaty dish into a tasty vegetarian version. You can add nuts or even dried fruit to your version if you’re feeling a little more festive. Not only are they delicious but they’re easy to serve and store well, try them out for your next big roast feast and have your guests coming back for seconds.
Makes 10 – 12 balls
- 200g fresh mushrooms, diced
- 50g celery, diced
- ½ medium onion, diced
- 60g butter, melted
- 1 egg, beaten
- 5g fresh parsley chopped
- 1 clove garlic, finely chopped
- 40g grated Parmesan cheese
- 150g seasoned dry bread crumbs
- Salt and pepper to taste
- Preheat the oven to 175°C.
- In a frying pan melt the butter and saute the onion, garlic, celery and mushrooms until soft.
- Remove from heat and allow to cool slightly.
- Add in parmesan cheese and mix.
- Add in parsley, and half the bread crumbs and mix.
- Add in egg and mix.
- Gradually mix in remaining bread crumbs until the mixture is stiff enough to shape into balls.
- Season with salt and pepper and roll into balls, then place onto a baking sheet.
- Bake for 20 minutes in the preheated oven, until the bottoms are lightly browned.
- Remove the vegetarian stuffing balls from the oven and serve alongside your favourite roast.