Chestnut or Mushroom Roast or Stuffing Mix

This is a really versatile mixture and has been used by the Testers and Tasters as stuffing for mushrooms, peppers, and other vegetables; as a filling for vegan sausage rolls; as stuffing balls to go with a roast dinner; and as vegan balls to add to the tomato sauce form Sauce Section.  You could also form into individual roasts or turn into a nut roast using a loaf tin.

Testers and Tasters Feedback

“Loved the texture and taste. Will use this mixture to stuff mushrooms another time. Really nice to have a vegetarian or vegan sausage roll recipe that doesn't include lentils.”

“Delicious and versatile. I would make the mixture even finer for sausage rolls and add another egg or vegan egg replacement to bind more firmly.”

“I used it to stuff pepper, but it would be a nice filling for anything you want to stuff.”

Photo:

Judith Cousin, Ready to use to stuff mushrooms and make sausage rolls.

Makes 16-20 Stuffing Balls or Sausage Rolls     

Plants: 10-13

Preparation:  20-30 minutes  Cooking:  30-50 minutes

GF Option    V Option       NF Option    DF

Swaps

GF: replace the barley for quinoa flakes or gluten free oats

V: 1tbsp ground chia, flax or camelina seeds.

NF:  replace the nuts with additional chestnuts (if chestnuts are ok) replace with chickpeas or other peas.

Barley flakes: swap for oatmeal, wholemeal flour or wholemeal breadcrumbs. 

Herbs: use any other herbs and spices of your choice.

Freezing

This freezes well before cooking and after cooking.

Judith Cousin, Author

Stuffed Portabellow Mushroom with Roasted Red Pepper and Feta

Ingredients

1 onion or 1 leek finely chopped

350g mushrooms

Bunch of fresh parsley or 1 tbsp frozen

1 tbsp finely chopped fresh rosemary

1 tbsp finely chopped sage

2 tsp dried mixed herbs

2 egg or vegan option

180-200g chopped vacuum packed cooked chestnuts

200g chopped mixed nuts

150g barley flakes

50ml of Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil

2 tsp gluten free miso, or more if you like a stronger taste

Salt and pepper to taste

Optional 

Fresh or frozen cranberries and add a couple of tablespoons of port, brandy etc if you drink alcohol.

For a less crumbly mixture add 150g cooked black beans or other beans of your choice.

Method

1. In a frying pan cook the onion and mushrooms in a little EVOO.

2. Add all the dry ingredients together with the onion and herbs and mix well.

3. Add the eggs or vegan option, and blend everything together using a spoon or better still your hands.

4. If using add cranberries or alcohol and stir in.  If mixture is a bit wet at this stage add 1-2 tsp of ground chia seeds or coconut flour.

   
   

Cooking

1. Individual or Single Roasts

2. Heat the oven to 200C, 180C fan, 400F, gas 6.

3. Put the mixture into a greased loaf tin and bake for 40-50 minutes until golden on top.

4. For individual roasts place in ramekins or muffin tins and roast as above for 25-35 minutes.

   
   

Stuffing

1. Use as a stuffing or form into balls about a tbsp and leave to chill for about 20-30 minutes.  Or freeze at this stage and defrost and cook when needed.

2. Lightly coat in EVOO if desired and cook in a heated oven for 20-30 minutes until golden all over. 

   
   

Sausage Rolls

1. For sausage rolls use in the normal way with puff pastry.

2. Bake in a hot oven 200C, 180C fan, 400F, gas 6.

3. With Tomato Sauce

4. Form into balls and lightly cook first by shallow frying in EVOO before putting into the tomato sauce to finish heating through.

   
   

With Tomato Sauce

1. Form into balls and lightly cook first by shallow frying in EVOO before putting into the tomato sauce, use Basic Tomato Sauce in Sauce Section add Soffritto to it too from mains for more robust dish. Heat everything through well.