Porcini Mushrooms and Chestnut Stuffing

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves16
  • DifficultyEasy
30g jar dried porcini mushrooms
175g fresh breadcrumbs
50g melted butter
50g cooked, whole chestnuts, finely chopped
Salt and freshly milled black pepper
2tbsp freshly chopped flat-leaf parsley
75g walnuts, toasted and finely chopped

Preheat the oven to Gas mark 4-5,180-190°C, 350-375°F.

In a large bowl soak the mushrooms in 200ml boiling water for 15 minutes, drain and reserve 45ml/3tbsp of the mushroom liquid.. Roughly chop the mushrooms and return to the large bowl with the mushroom liquid.

Add the remaining stuffing ingredients to the bowl.

Using slightly damp hands shape the stuffing into 16 small balls. Transfer to a foil-lined baking tray or shallow, lightly greased ovenproof dish and bake for 20 minutes until golden.

Serve with stuffing with roast beef or lamb.

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