Random Recipe

Herby Mushroom stuffing

Herby Mushroom stuffing, eat well on universal credit

Doesn’t quite work as stuffing balls as the mix was a bit wet. But this recipe really moves humble stuff to another level. Originally the ‘Stuffing’ was any odd wet mix of Oats and Herbs shoved in the cavity of a larger bird to flavour the meat and prevent it from drying out whilst cooking. It was not generally intended to be eaten.

We’ve moved on from Medieval cooking practices thankfully.


2 Tbsp of Olive based Margarine
1 Tbsp of Oil
5 Mushrooms, diced
1 Onion, diced
1 Tsp of Dried Sage
1 Tsp of Dried Thyme
Zest of a Lemon
1 Egg Beaten
100ml of Chicken Stock
50g of Breadcrumbs (Gluten free for us)
50g of Ground Almonds


(1) Melt the Margarine and Oil in a frying pan.
(2) Add the Onions and soften.
(3) Add the Mushrooms and season with Salt & Pepper.
(4) Add the Sage, Thyme and Lemon Zest
(5) Add the Stock
(6) Allow to simmer until the liquid reduces.
(7) Remove from the heat at place in a bowl, allowing to cool.
(8) Add the Egg, Breadcrumbs and Almonds.
(9) Mix well and form into balls.
(10) cook in the oven on a lined tray at 180c for 30 minutes.

These had a strangely pleasing meaty mouth feel. If served as a tray bake they would probably be very interesting as a Vegan alternative for a “Meatless Loaf”.  


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