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Mushroom, chestnut & ricotta stuffing balls

Mushroom, chestnut & ricotta stuffing balls

These are great eaten with just a squeeze of lemon, or if you fancy a dip alongside, see the Cook’s tip.

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  • Makes20
  • CourseBuffet
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins
  • PlusPreparation time 5 minutes + cooling

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  • 30g butter
  • 1 onion, finely chopped
  • 2 clove/s large cloves garlic, finely chopped
  • ¼ x 20g pack lemon thyme, leaves picked, plus extra to serve
  • 250g Leckford Estate Chestnut Mushrooms, finely chopped
  • 180g pouch Merchant Gourmet Whole Chestnuts, finely chopped
  • 150g fresh breadcrumbs
  • 2 tsp Cooks’ Ingredients Porcini Powder
  • ½ x 250g tub Essential Ricotta
  • 50g Parmigiano Reggiano or Grana Padano, finely grated
  • 1 British Blacktail Free Range Medium Egg, lightly beaten
  • 2 tsp olive oil, plus extra for shaping
  • 1 lemon, wedges, to serve


  1. Preheat the oven to 180ºC, gas mark 4. Melt the butter in a large frying pan over a medium heat, then add the onion and cook for 5 minutes to soften. Add the garlic and thyme, cook for 1 minute more, then stir in the mushrooms and chestnuts. Season and cook for 4-6 minutes, until any water released from the mushrooms has evaporated.

  2. Stir in the breadcrumbs, porcini powder, ricotta and cheese. Season to taste, then stir in the egg. Set aside until cool enough to handle.

  3. Roll the mixture into 20 golf ball-sized balls and place onto a parchment-lined baking tray. Oil your hands with a little olive oil if you find the mixture is sticking to them.

  4. Drizzle the stuffing balls with the oil, then bake for 20-25 minutes, turning after 15 minutes, until golden. Serve immediately, with a scattering of lemon thyme and lemon wedges to squeeze over.

Cook’s tip

Make a quick, delicious dip for these by combining 200ml crème fraîche (or the remainder of the pot from the potato skins recipe) with 1-2 tbsp wholegrain mustard. Season and serve in a small bowl alongside.


Typical values per item when made using specific products in recipe


360kJ/ 86kcals



Saturated Fat












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