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Air fryer mushroom and chestnut stuffing balls

Name: Air fryer mushroom and chestnut stuffing balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes about 16
Cuisine: British recipes
Ingredients: 70ml milk or dairy-free alternative; 60g (about 1 slice) sourdough bread, crusts removed; 300g chestnut mushrooms, halved; 2 tsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 1 tbsp white miso paste; 2 rosemary sprigs, leaves picked and finely chopped; 180g cooked vacuum-packed chestnuts; Finely grated zest 1 lemon; 50g ground almonds; ½ tsp fine salt; ½ tsp black pepper

By: Pollyanna Coupland
Food producer, delicious.

Published: 16 Oct 24
Updated: 16 Oct 24

Air fryer mushroom and chestnut stuffing balls

These umami bombs are the ultimate addition to any Christmas spread, the classic stuffing combo of mushrooms and chestnuts amped up with miso.

Make them in advance and save precious oven space by air-frying 15 minutes before you dish up. Don’t worry about how wet the stuffing mix may feel. The magic of the air fryer will lock in that moisture for something crunchy on the outside but soft inside.

Did you know that the air fryer makes perfect roasties, too?

Easy
November 2024

Test kitchen approved

Makes about 16
Hands-on time 30 min, plus 2 hours chilling. Air fryer time 15 min

These umami bombs are the ultimate addition to any Christmas spread, the classic stuffing combo of mushrooms and chestnuts amped up with miso.

Did you know that the air fryer makes perfect roasties, too?

Nutrition: per serving

Calories: 63kcals
Fat: 2.8g (0.4g saturated)
Protein: 2.2g
Carbohydrates: 6.7g (1.9g sugars)
Fibre: 1.2g
Salt: 0.3G

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Before you start

Use wet hands to roll the balls to prevent the mixture sticking to you. Chill the shaped stuffing balls for up to 2 days before air frying.

Before you start

Use wet hands to roll the balls to prevent the mixture sticking to you. Chill the shaped stuffing balls for up to 2 days before air frying.

Ingredients

70ml milk or dairy-free alternative
60g (about 1 slice) sourdough bread, crusts removed
300g chestnut mushrooms, halved
2 tsp olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp white miso paste
2 rosemary sprigs, leaves picked and finely chopped
180g cooked vacuum-packed chestnuts
Finely grated zest 1 lemon
50g ground almonds
½ tsp fine salt
½ tsp black pepper

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Method

Pour the milk into a shallow bowl and soak the bread, turning it over after about 5 minutes.
Meanwhile, heat a large frying pan over a medium-high heat. Add the mushrooms and cook for 5-6 minutes until golden and sticking to the pan, then add 1 tsp oil. Fry for 2 minutes, then tip into a food processor.
Return the pan to the heat and add the remaining tsp oil, the onion and a pinch of salt. Cook for 10 minutes or until soft and turning gold, then add the garlic, miso and rosemary and cook for 1 minute more.

While the onions cook, squeeze out the bread and add it to the food processor along with the chestnuts. Pulse to a coarse paste, then scrape into a bowl. Add the onion mixture, lemon zest and ground almonds. Season with the salt and pepper.
Scoop the mixture into equal plum-sized balls and roll in the palms of your hands until evenly round. Sit them on a tray and chill for at least 2 hours.
Heat the air fryer to 170°C. Put the stuffing balls inside, leaving space between them (cook in batches if you need to). Cook for 15 minutes, turning halfway, until golden.