Recipe by Kelly Confer
"My father loves mushrooms and this is his favorite appetizer. Goes well with a Holiday meal."
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fresh mushrooms, chopped
dried parsley flakes
grated Parmesan cheese
2 1/2 cups
seasoned dry bread crumbs
Made this several times and loved it each time. Did use less eggs. Put the stuff in a small food processor to cut down the work. Usually eat them all up at once ---but had a few left over from a couple days ago put the in the refrig. Ate one today ---cold---were even better than when fresh out of the oven. Will be making this often. Do NOT use plain bread crumbs as they will taste bland ---really need the seasoned bread crumbs.
This recipe was horrible. I was very excited to make this, but they were really dry. Once they cooled off they were even worse. Recipe needs adjustments.
Very pleased with this recipe. Been looking for something to do with veggies to make quick snacks. I put the mushrooms & onions in a small food processor, used only 3 eggs, added 1 tbsp sherry, and used combo of romano & gorgonzola. Only add bread crumbs until you have a sticky consistent, not dry. I made large & small balls & they were all very tasty, rest in the freezer. Thanks for this wonderful recipe!!!
I absolutely LOVE this recipe! I'm a college student, and I work part time, so I dont have much time to prepare big meals, or create big grocerie lists. All the ingredients were things we have around the house and they dont take much to prepare either. I love them! I added a little more parmesean and used freshly minced garlic instead of the powdered kind. Thank you so much! You just introduced me to one of my favorite recipes.
Absolutely DELICIOUS!!! I recommend using 1 or 2 cloves of garlic rather than the garlic powder, though. A GREAT meatless meatball option, nearly as good as my Italian grandma's meatball recipe! I also used crushed up Club crackers, 1/2 tsp dried oregano, 1/2 tsp dried marjoram, 1 tsp dried basil, and a pinch of ground red pepper in place of the seasoned bread crumbs. I also reccommend allowing the mixture to rest for 10-15 mintues before shaping into balls to allow it to hydrate, though this is not absolutely necessary.
I am not a huge mushroom fan; although, I had some mushrooms left over from another recipe.... These Mushroom Stuffing Balls are so tasty. I highly recommend this recipe!
Delicious. I also used minced garlic rather than powdered. Ended up using only about 1 1/2 cups of bread crumbs and they turned out delicious. I used portabellos and didn't have parmesan so used what cheese was on hand. Very very good. Thank you!
Tastes more like a quiche than stuffing. Wouls try using one egg and maybe triple the bread next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Stuffing Balls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 54
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