Mushroom Stuffing Balls

Mushroom Stuffing Balls

49 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Kelly Confer
Recipe by  Kelly Confer

“My father loves mushrooms and this is his favorite appetizer. Goes well with a Holiday meal.”

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Adjust Servings

Original recipe yields 2 dozen



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the mushrooms, onion, butter, eggs, parsley, garlic powder, and Parmesan cheese until creamy. Gradually mix in bread crumbs until the mixture is stiff enough to shape into balls. Form into 2 inch balls, and place on cookie sheets.
  3. Bake for 18 minutes in the preheated oven, until the bottoms are lightly browned. Arrange on a serving tray and serve hot or warm.

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Reviews (49)

Rate This Recipe


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.

Alice Rodz

Alice Rodz

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.

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Amount Per Serving (24 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 291 mg
  • 12%

Based on a 2,000 calorie diet



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Ibby's Pumpkin Mushroom Stuffing


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Zucchini with Chickpea and Mushroom Stuffing